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You will LOVE how easy this Instant Pot Salsa Chicken is to make! It literally falls apart when it's finished cooking!
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5 from 1 vote

Instant Pot Salsa Chicken Recipe

Course: Dinner
Author: Jenn


  • 3 1/2 lbs. boneless skinless chicken breasts
  • 2 Tbsp. chili powder
  • 1 Tbsp. cumin
  • 1 tsp. garlic powder
  • 1/2 tsp. pepper
  • 1 1/2 tsp. kosher salt
  • 1 4-oz jar diced green chilies
  • 1 1/2 cups salsa
  • 1 cup chicken broth


  • Place the chicken breasts into the Instant Pot. Add in all the other ingredients and give a quick stir.
  • Place the lid onto the Instant Pot and set the pressure release valve to sealing.
  • Press the Meat/Stew function and set timer to 45 minutes for frozen chicken breasts or 25 minutes for thawed chicken breasts.
  • When timer beeps, carefully turn pressure release valve to venting and let Instant Pot de-pressurize. Carefully open Instant Pot lid and pull chicken out and shred it.
  • Place it back into the Instant Pot with remaining liquid. Serve on tortillas, in salads, or alone. Enjoy!