Ingredients
- Boneless, Skinless Chicken: 2 lbs (about 3-4 large breasts or 6-8 thighs). You can use either breasts or thighs, or a combination. Thighs tend to be slightly more forgiving and moist due to their higher fat content, while breasts are leaner. Ensure they are thawed if previously frozen.
- Salsa: 1 jar (16 ounces) of your favorite salsa. The type of salsa you choose significantly impacts the final flavor. Chunky, smooth, restaurant-style, fire-roasted, mild, medium, or hot – pick your preference! We love a good medium-heat, chunky salsa for texture and a little kick. Using a quality salsa you enjoy eating on its own is key.
- Taco Seasoning: 1 standard packet (about 1 ounce or 2-3 tablespoons) of taco seasoning. Choose low-sodium if desired. Alternatively, use a homemade blend (see tips section for a simple recipe).
- Chicken Broth or Water: ½ cup low-sodium chicken broth or water. This liquid is crucial for allowing the Instant Pot to come up to pressure and prevents the dreaded “Burn” notice. Broth adds a bit more depth of flavor, but water works perfectly fine.
Instructions
- Prepare the Chicken: If your chicken breasts are particularly thick (over 1.5 inches), consider cutting them in half horizontally. This ensures more even and quicker cooking. Pat the chicken dry with paper towels – this helps the seasoning adhere better.
- Season the Chicken: Place the chicken pieces in the bottom of your Instant Pot insert. Sprinkle the taco seasoning evenly over all sides of the chicken, rubbing it in slightly.
- Add Liquid: Pour the ½ cup of chicken broth or water into the bottom of the Instant Pot, around the chicken. Do not pour it directly over the seasoned chicken, as this can wash off some seasoning. The liquid should pool at the base.
- Add Salsa: Pour the entire jar of salsa evenly over the top of the chicken pieces. Do not stir at this stage. Layering the ingredients helps prevent the salsa (especially thicker varieties) from scorching on the bottom before the pot reaches pressure.
- Pressure Cook: Secure the lid on the Instant Pot, ensuring the steam release valve is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting (depending on your Instant Pot model) and set the timer.
- For boneless, skinless chicken breasts: Cook on High Pressure for 10-12 minutes. If breasts were cut thinner or are smaller, lean towards 10 minutes. For thicker breasts, 12 minutes is safer.
- For boneless, skinless chicken thighs: Cook on High Pressure for 12-15 minutes. Thighs are more forgiving, so 12-15 minutes usually works well.
- Natural Pressure Release (NPR): Once the cooking cycle is complete, allow the pressure to release naturally for at least 10 minutes (10-minute NPR). This step is crucial for tender, juicy chicken. Releasing the pressure too quickly (Quick Release or QR) right after cooking can sometimes result in tougher meat. After 10 minutes of natural release, you can carefully switch the valve to the “Venting” position to release any remaining steam. Use a long-handled spoon or tongs to avoid burns from the hot steam.
- Shred the Chicken: Carefully remove the lid once the pin has dropped. The chicken should be incredibly tender. Using two forks, shred the chicken directly in the Instant Pot insert. The chicken should shred very easily. If it seems resistant, it might need a couple more minutes of pressure cooking (ensure you have enough liquid if doing this).
- Combine and Serve: Stir the shredded chicken thoroughly with the salsa and cooking liquids in the pot. The sauce will thicken slightly as it combines with the chicken. Let it sit for a few minutes to absorb even more flavor. Serve hot using your preferred method (see “How to Serve” section below).
Nutrition
- Serving Size: One Normal Portion
- Calories: 250-350