Instant Pot Salsa Chicken recipe is one of the first Instant Pot recipes I ever made in my pressure cooker. It is one of the easiest pressure cooker chicken recipes you will ever make.
Chicken is one of the easiest meats to cook in the Instant Pot.
To make a delicious shredded chicken filling all you need are a couple of ingredients and you will be enjoying moist and tender shredded salsa chicken in no time.
I am loving how easy it is to cook my favorite Mexican recipes in an electric pressure cooker. This shredded chicken salsa can be used to make all of your favorite chicken Mexican recipes.
I love my Instant Pot and have found myself reaching for it more and more these days.
I love to make Mango Salsa Chicken, Chicken Tacos, and Creamy Chicken Tacos filling in it.
Buy an Instant Pot Pressure Cooker today!
How To Serve Salsa Chicken
Salsa chicken filling is a very versatile recipe that can be used in many different ways.
- Salsa Chicken can be served any way you use a meat filling to make your favorite Mexican food.
- You can serve it on warm tortilla's. My favorite way to eat shredded chicken filling.
- Or you can use it to make chicken enchilada filling, chicken Quesadilla filling, or you can make Salsa Chicken Nachos, Or chicken tacos.
Can I freeze the leftovers?
Chicken filling freezes very well. Put it in an airtight container or bag and stick it in the freezer. Use it within the month.
Stock the freezer with the leftovers and serve them for another meal on one of your busy days.
Ingredients
- 4 boneless chicken breast halves, (about 2 lbs)
- 1 cup Peach Mango Salsa
- ½ cup diced tomatoes with chili peppers
- ½ teaspoon dry oregano flakes
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- 1 can black beans
- 1 cup shredded cheddar cheese
- 8 flour tortillas
- sour cream
- salsa verde
Directions
- Place the chicken into the inner aluminum pot of an Instant Pot electric pressure cooker.
- Sprinkle with the seasonings, tossing the chicken to coat both sides.
- Add the salsa and tomatoes to the Instant Pot.
- Move the chicken pieces around to coat with the salsa and tomatoes.
- Place the lid on the Instant Pot and push the Manual button. Set the time to 7 minutes. (see note)
- Once the pressure cooking time has been reached unplug the Instant Pot. Switch the valve to the quick vent and allow steam to release.
- Once the steam has been released carefully open the lid, lifting the lid away from your body so the steam escapes away from your face.
- Immediately remove the chicken from the pressure cooker and place in a bowl, reserve the juices in the pressure cooker.
- Allow to chicken to rest about 5 minutes then using two forks shred the meat.
- Drain and rinse the can of black beans and add to the bowl with the shredded chicken.
- Pour the juices from the pressure cooker into the bowl with the chicken. Mix well.
- Serve on warm tortillas and top with shredded cheese, sour cream and salsa of choice. I love (salsa verde).
More Instant Pot Chicken Recipes
Head over to my Instant Pot recipe page and check out some of the new Instant Pot recipes I have been making.
Print the recipe below
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Instant Pot Salsa Chicken
Ingredients
- 4 pieces boneless chicken breast halves ((about 2 lbs))
- 1 cup Peach Mango Salsa (store bought or homemade)
- ½ cup diced tomatoes with chilies peppers
- ½ teaspoon dry oregano flakes
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- 15 oz. can can black beans (drained and rinsed)
- 1 cup shredded cheddar cheese
- 8 whole flour tortillas
- sour cream (optional)
- salsa verde (optional)
Instructions
- Place the chicken into the inner aluminum pot of an Instant Pot electric pressure cooker.
- Sprinkle with the seasonings, tossing the chicken to coat both sides.
- Add the salsa and tomatoes to the Instant Pot.
- Move the chicken pieces around to coat with the salsa and tomatoes.
- Place the lid on the Instant Pot and push the Manual button. Set the time to 7 minutes. (see note)
- Once the pressure cooking time has been reached unplug the Instant Pot. Switch the valve to the quick vent and allow steam to release.
- Once the steam has been released carefully open the lid, lifting the lid away from your body so the steam escapes away from your face.
- Immediately remove the chicken from the pressure cooker and place in a bowl, reserve the juices in the pressure cooker.
- Allow to chicken to rest about 5 minutes then using two forks shred the meat.
- Drain and rinse the can of black beans and add to the bowl with the shredded chicken.
- Pour the juices from the pressure cooker into the bowl with the chicken. Mix well.
- Serve on warm tortillas and top with shredded cheese, sour cream and salsa of choice. I love (salsa verde).
Video
Recipe Expert Tips
- Nutritional information is for one filled tortilla, no optional toppings.
- Pressure Cooking time will depend on the number of chicken breasts and how thick the chicken breasts are. When in doubt use a meat thermometer. Chicken is cooked through when the thickest part of a chicken breast has reached 165 F.
Ashley Alfonse
This is very similar to a recipe I make on the stovetop, except at the end I add Instant Rice to the salsa and chicken (no black beans). Do you think I could add the instant rice to the mixture from the start using the Instantly? Thank you!
Arlene Mobley
Hi Ashley
If you are cooking on the stove top you may need to add a little extra liquid for the rice to cook. If you put the rice in at the beginning of cooking it might get over cooked and turn mushy. I am not sure cooking Instant Rice in the Instant Pot would be a good idea as it would turn to mush from the high heat.
India
Oh yes!!! These look delicious! I would love to try to make these... we'll see 🙂
*Visiting from home matters
Arlene Mobley
India
Enjoy the recipe!
Marie
This looks incredible! I seriously cannot get enough of tacos (to my family's dismay sometimes, lol). This looks like a fabulously delicious and easy recipe. Thanks for sharing it with us at Merry Monday this week!
Arlene Mobley
Marie
Thank you so much! I'm with you. I love Mexican food!
Gloria @ Homemade & Yummy
I have a regular pressure cooker and will have to try this out. We love Mexican food...and chicken is always a hit.
Veena Azmanov
This looks so delicious Arlene. Love the color. I don't have an instant pot yet... or I'd be making it tomorrow.. Yum.
Arlene Mobley
Thanks Veena!