Print Recipe

Instant Pot Mexican Chicken

Servings: 6 -8


  • 2 lbs boneless skinless chicken breast or thighs
  • 3/4 jar of your favorite salsa
  • 2 cups Chicken broth
  • Salt and Pepper


  • Place chicken in the pressure cooker.
  • Pour chicken broth over the chicken.
  • A few shakes of salt and pepper on the chicken.
  • Pour the salsa as evenly as possible over the chicken.
  • Close and lock the pressure cooker.
  • Make sure the steam valve is closed.
  • Press the Poultry button.
  • Cook for 25 minutes on high pressure.
  • Allow pressure to release naturally at the end of cooking or wait 10 minutes and use a utensil or oven mitt to open the valve and release the steam.
  • * If you are shredding this is easily done using two forks. Stab one fork into the chicken and use the other to pull the chicken apart into shredded pieces.