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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 
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4.50 from 8 votes

Shredded Salsa Chicken for the Instant Pot

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 Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Easy Main Course
Cuisine: Chicken
Servings: 6 cups
Calories: 242kcal


  • 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


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


Serving: 0.5 cup | Calories: 242kcal | Carbohydrates: 3g | Protein: 15g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 60mg | Sodium: 1536mg | Fiber: 1g | Sugar: 1g