Low Carb Shredded Salsa Chicken made in an Instant Pot is a 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!” 🙂
There are just some nights when you don’t have the desire, or inclination to cook something with lots of ingredients, or that takes much preparation time. That’s where this Low Carb Shredded Salsa Chicken comes in.
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!”
Shredded Salsa Chicken can be eaten “as is” for the low carb option, or it can be piled high on a bun for a sandwich. But, if you add a bun then obviously you can’t consider it low carb.
Talk about a versatile meal the whole family will enjoy! This Shredded Salsa Chicken for the Instant Pot recipe can do double duty! It works wonderfully well for those who are eating low carb, and for those who aren’t. It’s party perfect!
The ingredient list for making Shredded Salsa Chicken for the Instant Pot is as follows;
- 3 large chicken breast, boneless and skinless, (approximately 8 ounces each)
- 1 jar salsa (your favorite variety)
- ground coriander
- chili powder
- dried oregano
- ground cumin
- minced garlic
- smoked paprika
- salt and pepper
- shredded cheddar cheese
- burger buns (optional)
The instructions for making Shredded Salsa Chicken for the Instant Pot is as easy as one, two, three! Come on, I’ll walk you through it.
You can find the complete recipe with the exact ingredient measurements below. For now, here are the easy steps.
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.
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 in a 350-degree oven until the cheese is melted. Serve “as is” or spoon the shredded salsa chicken onto buns and serve.
I have a few suggestions as to what you can serve as a side dish and dessert to this Shredded Salsa Chicken (low carb and otherwise) if you’re interested. By clicking on the titles below, you’ll be taken directly to some of my other favorite Kudos Kitchen recipes for;
- Creamy Golden Dijon Potato Salad
- Chilled Orzo Pasta Salad with Corn and Blueberries
- Broccoli Blueberry Slaw with Bacon
- Magic Coconut Brownie Bars
- Gluten Free Maple Bacon Oatmeal Cookies
Below is the printable recipe card for today’s Shredded Salsa Chicken for the Instant Pot. If you enjoy this recipe and are anxious to give it a try, I’d appreciate if you’d take a moment to give this recipe some feedback by way of stars. Thank you so very much! 🙂
**Please Note – This recipe can also be made in a slow cooker. The directions are exactly the same except the cook time is 4 hours on high or 6 hours on medium.
- 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
Dry the chicken breasts with paper towels and set the chicken aside.
In a small bowl, combine the coriander, chili powder, dried oregano, cumin, garlic powder, smoked paprika, salt, and pepper.
Rub the spice mix over each dried chicken breast, front, and back.
Add the seasoned chicken breast to the Instant Pot.
Pour the salsa and water into the Instant Pot over the seasoned chicken.
Add the lid to the pot, lock and set the timer to meat/stew for 30 minutes.
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.
- 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.
Top the shredded salsa chicken with shredded cheddar cheese and place in a preheated 350-degree oven to melt the cheese.
Serve plain, over a salad, in a taco, or on a bun as a sandwich.
This recipe can also be made in a slow cooker. The directions are exactly the same except the cook time is 4 hours on high or 6 hours on medium.
I hope you’ve enjoyed this recipe for Shredded Salsa Chicken for the Instant Pot as much as I’ve enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!