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bowl of chicken in white bowls

Instant Pot Salsa Chicken (2-Ingredients)

This super simple 2-Ingredient Instant Pot Salsa Chicken recipe is perfect for meal prepping. Make the chicken today and serve it in a variety of ways throughout the week. Gluten-free, paleo, and Whole30-friendly.

  • Total Time: 32 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 1 16ounce jar salsa
  • 1/2 cup water
  • 1.25pounds chicken cutlets, about 2 large pieces

Instructions

  1. Pour the salsa and water into the base of an Instant Pot.
  2. Lay the chicken pieces on top.
  3. Lock on the lid and set the time to 10 minutes at high pressure.
  4. Once the cooking time is complete, let the pressure come down naturally for 10 minutes.
  5. Then, use the quick release to get rid of any remaining pressure.
  6. Carefully remove the lid and use tongs to transfer the chicken to a large bowl.
  7. Use two forks to shred the chicken. Then, pour the salsa mixture on top.
  8. Serve immediately, or cover and store in the refrigerator for up to 4 days.

Notes

  1. You can serve the cooked shredded chicken cold or heated up.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 148
  • Sugar: 4.2 g
  • Sodium: 759.4 mg
  • Fat: 3.3 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 7.6 g
  • Fiber: 2.3 g
  • Protein: 20.5 g
  • Cholesterol: 62.1 mg

Keywords: salsa chicken, instant pot shredded chicken, instant pot mexican chicken