Instant Pot Salsa Chicken
The easiest 3 ingredient dinner! Tender, flavorful shredded chicken made in the pressure cooker with just salsa, lime, and seasoning. Perfect for tacos, bowls, salads, and meal prep.
Ingredients
- 2 lbs boneless skinless chicken thighs
- 2 tsp seasoning salt or taco seasoning such as chili lime blend
- 1 cup salsa mild, medium, or hot, to taste
- 1 lime juiced (about 2 tablespoons)
Instructions
- Place chicken thighs in the inner pot of the Instant Pot.
- Sprinkle the seasoning salt or taco seasoning evenly over the chicken.
- Pour the salsa and fresh lime juice over the top. Do not stir.
- Secure the lid, ensuring the valve is set to "Sealing."
- Select the Manual/Pressure Cook setting and set the timer for 22 minutes on High Pressure.
- Once the cook time is complete, carefully perform a Quick Pressure Release by turning the valve to "Venting."
- When the pin drops, open the lid. Use two forks to shred the chicken directly in the pot, mixing it with the sauce.
- Taste and adjust seasoning if needed. Serve immediately with your favorite sides.
Notes
- For chicken breasts, reduce cook time to 12-15 minutes.
- No added liquid is needed; the salsa and chicken provide enough moisture.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.