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4.34 from 6 votes
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 for the Instant Pot
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
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!! 
Course: Easy Main Course, Instant Pot
Cuisine: Chicken
Keyword: fast and easy family recipe, instant pot recipe, low carb recipe, shredded salsa chicken
Servings: 4 cups
Calories: 242 kcal
Renee - Kudos Kitchen: Renée
Ingredients
  • 3 8 ounce chicken breasts, boneless and skinless
  • 1 jar (16 ounce) prepared salsa your favorite variety
  • ¼ cup water
  • teaspoon ground coriander
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 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.

Recipe 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 Facts
Shredded Salsa Chicken for the Instant Pot
Amount Per Serving (0.5 cup)
Calories 242 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 12g75%
Cholesterol 60mg20%
Sodium 1536mg67%
Potassium 114mg3%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 15g30%
Vitamin A 1232IU25%
Vitamin C 1mg1%
Calcium 426mg43%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.