This simple Instant Pot Salsa Chicken is super versatile and so easy- enjoy as a filling for tacos, enchiladas, a burrito, OR atop a salad. No Instant Pot? No problem! Use a slow cooker instead. This shredded chicken freezes well too, making it the perfect meal prep protein to keep on hand!
Serving Size: 114g (about ¾ cup)
Prep Time: 5 minutes
Total Time: 20 minutes
Nutrition Facts: 166 calories / 3g carbs / 28g protein / 3g fat
2 lb (907 g) raw chicken breasts
2 cups (512g) “Pace” picante mild salsa
½ teaspoon salt
Place all ingredients in the Instant Pot and secure the lid. Use the “high pressure” setting to cook for 15 minutes.
Do a quick pressure release when finished cooking. Shred chicken with two forks.
Slow cooker directions: Place all ingredients in a slow cooker and cook on low for 5-6 hours or high for 3-4 hours, until chicken is tender and shreds easily. Shred chicken with two forks.
Use any brand of salsa, the macros are generally very similar!
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