Skip to Content

Shredded Salsa Chicken for the Instant Pot

Shredded Salsa Chicken made in an Instant Pot is a low-carb, fast, no-fuss dinner option that takes only moments to assemble and minutes to cook.

Dinner will be on the table almost as fast as you can say “Winner, winner, shredded salsa chicken for dinner!”  🙂

An casserole dish filled with shredded salsa chicken topped with tons of melted cheddar cheese and a pile of buns in the background.

There are just some nights when you don’t have the desire, or inclination to cook anything with a lot of ingredients, or that takes much preparation time.

That’s where this delicious shredded chicken cooked in a pressure cooker comes in.

**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making shredded salsa chicken for the pressure cooker is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe. 

CLICK ON THIS BOX TO LIKE AND SUBSCRIBE TO MY KUDOS KITCHEN YOUTUBE CHANNEL. SEE YOU THERE! 🙂

A closeup photo of shredded salsa chicken sandwich in the foreground with a casserole with a large spoon in the background.

The ingredient list:

**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

Kitchen tools and equipment needed:

Why this recipe works?

Talk about a versatile meal the whole family will enjoy!

This Shredded Salsa Chicken can do double duty! It works wonderfully well for those who are eating low-carb/keto lifestyle, and for those who aren’t.

It can be eaten “as is” for the low-carb option, or it can be piled high on a bun for a sandwich.

In that way it’s the perfect party food for entertaining!

In fact, making Low Carb Shredded Salsa Chicken is so easy even a teenager (or husband) can do it. That’s another reason you can say “Winner, winner, chicken dinner!”

Overhead closeup photo of a spoon inside a dish of shredded salsa chicken covered with melted cheese.

The easy instructions:

  • In a small bowl, combine the salt, pepper, ground coriander, chili powder, dried oregano, ground cumin, garlic powder and smoked paprika.
  • Dry the chicken breasts with paper towels.
  • Liberally spread the dried spice mix onto each breast, front, and back.
  • Place the chicken into the Instant Pot.
How to make shredded salsa chicken for the Instant Pot. - kudoskitchenbyrenee.com
How to make shredded salsa chicken for the Instant Pot. - kudoskitchenbyrenee.com
  • Pour the jarred salsa over the chicken along with a little water.
  • Set the cooker to meat/stew and the timer for 30 minutes.
  • Cover, lock, and cook.
  • When the cooker turns off and fully releases its pressure, carefully remove the lid, and remove the chicken to a large plate.
  • Use two forks to shred the chicken breast and add as much sauce from the cooker to the meat as desired.
  • Top the shredded salsa chicken with shredded cheddar cheese and place it in a 350-degree oven until the cheese is melted.
  • Serve “as is” or spoon the shredded salsa chicken onto buns and serve.
A closeup vertical photo of a shredded salsa chicken sandwich on a bun with red onion, lettuce, melted cheese and tomatoes.

Can shredded salsa chicken also be made in a slow cooker?

YES!! 

This recipe can definitely be made in a slow cooker if you have more time to spare, or if you want to make it in the morning and have it later that day. It will fit into your schedule perfectly.

The directions for assembling this recipe are exactly the same as for the pressure cooker except you need to set the cooking time for 4 hours on high or 6 hours on medium.

Can salsa chicken be made in advance?

You bet!

Cook it, shred it, add it to a casserole dish, cover well and store in the refrigerator for up to 5 days, if needed.

How to reheat salsa chicken after refrigeration?

Allow the shredded salsa chicken to sit on the counter and come to room temperature for 30 minutes before reheating.

Keep the dish covered with foil and reheat in a preheated 350 degree oven for 15-20 minutes. Add more cheese if desired.

Can this dish be reheated in the microwave?

Yes.

Allow the salsa chicken to come to room temperature for 30 minutes before reheating in a microwave-safe dish, covered with plastic wrap.

Heat on medium power until hot, stirring occasionally.

Side dishes to pair with shredded salsa chicken:

Crowd-Pleasing Dijon Potato Salad will be the first thing to disappear from the picnic table this summer. It’s cool, creamy, and refreshing with just the right amount of tang from the Dijon, and the perfect amount of crunch to balance all that creaminess.

Creamy Golden Dijon Potato Salad with celery, red onion, and a few other surprises in a blue bowl.

French lentil salad is best served chilled. It’s a flavorful, protein-packed, side dish, or it can serve as a vegetarian main course with only one minor adjustment to the recipe.

A white bowl filled with French lentil salad and a spoon.

Crunchy, healthy, and completely addictive. This Sunflower Crunch Kale and Cabbage Salad has it ALL going on!! Dig in! You’re going to love this colorful salad!

Colorful sunflower crunch kale and cabbage salad in a white bowl with carrots, red cabbage, and celery in the background.

A closeup vertical photo of shredded salsa chicken piled on a bun with onion, lettuce, cheese, and tomatoes.

Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s shredded salsa chicken.

Yield: 6 cups

Shredded Salsa Chicken for the Instant Pot

Low Carb Shredded Salsa Chicken can be eaten as is, or piled high on a bun for a sandwich. Talk about a versatile recipe the whole family will enjoy!! - kudoskitchenbyrenee.com 

Shredded Salsa Chicken can be eaten plain, for the low carb version, or piled high on a bun for a sandwich for those who prefer their meat with bread. Talk about a versatile recipe the whole family will enjoy!! 

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 3 8 ounce chicken breasts, , boneless and skinless
  • 1 jar (16 ounce) prepared salsa, your favorite variety
  • ¼ cup water
  • 1½ teaspoon ground coriander
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1½ teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1½ teaspoon smoked paprika
  • 2 teaspoons coarse salt
  • 1 teaspoon black pepper
  • 2 cups shredded cheddar cheese
  • burger buns, , optional

Instructions

  1. Dry the chicken breasts with paper towels and set the chicken aside.
  2. In a small bowl, combine the coriander, chili powder, dried oregano, cumin, garlic powder, smoked paprika, salt, and pepper. 
  3. Rub the spice mix over each dried chicken breast, front, and back.
  4. Add the seasoned chicken breast to the Instant Pot. 
  5. Pour the salsa and water into the Instant Pot over the seasoned chicken.
  6. Add the lid to the pot, lock and set the timer to meat/stew for 30 minutes.
  7. Once the cooker stops, and the steam is fully released, remove the cooked chicken from the pot and place in a bowl or casserole dish. 
  8. Shred the chicken using two forks. Add as much of the sauce from the pot to the chicken as you desire and stir well to combine.
  9. Top the shredded salsa chicken with shredded cheddar cheese and place in a preheated 350-degree oven to melt the cheese.
  10. Serve plain, over a salad, in a taco, or on a bun as a sandwich.

Notes

This recipe can also be made in a slow cooker.

The assembly directions are exactly the same except the cooking time is 4 hours on high or 6 hours on medium.

Nutrition Information

Yield

4

Serving Size

0.5 cup

Amount Per Serving Calories 242Total Fat 19gSaturated Fat 12gUnsaturated Fat 0gCholesterol 60mgSodium 1536mgCarbohydrates 3gFiber 1gSugar 1gProtein 15g

Did you make this recipe?

I'm excited to see your creation. Please don't be shy and share a photo with me!

Thank you so much for visiting me here today in my Kudos Kitchen!

I hope you’ve enjoyed this fast and easy chicken breast recipe for the Instant Pot as much as I’ve enjoyed bringing it to you!

Shredded Salsa Chicken can be eaten plain, for the low carb version, or piled high on a bun for a sandwich for those who prefer their meat with bread. Talk about a versatile recipe the whole family will enjoy!! - kudoskitchenbyrenee.com 

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

For more Kudos Kitchen recipe information, please follow me on my social medial channels (listed below), and don’t forget to TAG me @kudoskitchen with photos so I can view all your delicious recipe creations! It’s exciting for me when you share them, so don’t be shy!

Instagram, Pinterest, Facebook, and YouTube

Kudos Kitchen by Renee – BRINGING YOU EASY, ECONOMICAL, AND DELICIOUS DISHES TO FEED YOUR LOVED ONES!

Until we eat again, I hope you have a delicious day!

Kudos Kitchen by Renee Signature

**Note – The post above includes affiliate links. As always, I truly thank you for your support!

A bowl and a couple of mason jars filled with no-churn peach and pecan ice cream with peaches on the side and pecans on the table
Previous
No-Churn Peach and Pecan Ice Cream
A bowl of German onion soup with onions and pretzel roll in the background along with a glass of beer.
Next
German Onion Soup

Lisa

Thursday 23rd of July 2020

That looks delicious!

Renée

Friday 24th of July 2020

Thank you. It's really good! I do hope you'll try it.

wilhelmina

Tuesday 21st of July 2020

This is such a great time-saving recipe! It is perfect for dinner and I love to pack up the leftovers for lunch!

Renée

Wednesday 22nd of July 2020

My husband always takes the leftover to work. He loves them!

Cindy

Tuesday 21st of July 2020

I love the low carb version of this shredded salad chicken. Tender and flavorful, so good!

Renée

Wednesday 22nd of July 2020

Glad you think so, Cindy! Thanks!!

shares