Can I use frozen chicken breasts?

Absolutely! Just add 5 extra minutes to the cooking time. I do this all the time when I forget to thaw chicken. The salsa helps prevent drying out - just make sure the breasts aren't stuck together in one big frozen lump!

How spicy is this salsa chicken?

That's the beauty - it's totally customizable! The spice level depends entirely on your salsa choice. I usually go with mild for my kids, but when it's just adults, we love using medium or hot salsa. The spices add warmth without overwhelming heat.

Can I make this without an Instant Pot?

You bet! For slow cooker version, cook on low for 4-6 hours. Stovetop works too - simmer covered for about 25 minutes. But honestly? The Instant Pot gives the juiciest results in half the time!

What if my chicken isn't shredding easily?

No worries - just pop the lid back on and pressure cook for another 2-3 minutes. Sometimes thicker breasts need a tiny bit more time. And always shred against the grain - makes all the difference!

Can I double this recipe?

Yes! The Instant Pot can handle up to about 3 lbs of chicken. Just keep the salsa-to-chicken ratio about the same and don't overfill past the max line. Cooking time stays the same - isn't pressure cooking magic?

Mouthwatering Instant Pot Salsa Chicken in 30 Minutes

Name: Mouthwatering Instant Pot Salsa Chicken in 30 Minutes
Prep time: 5 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts; 1 cup salsa; 1 teaspoon chili powder; 1 teaspoon cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup water or chicken broth

Description

A simple and flavorful shredded chicken dish made in the Instant Pot with salsa.

Ingredients

4 boneless, skinless chicken breasts
1 cup salsa
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup water or chicken broth

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Instructions

Place chicken in the Instant Pot.
Add salsa, chili powder, cumin, garlic powder, salt, and black pepper.
Pour in water or chicken broth.
Close the lid and set the valve to sealing.
Cook on high pressure for 10 minutes.
Let the pressure release naturally for 10 minutes, then quick release remaining pressure.
Shred the chicken with two forks and mix with the salsa sauce.
Serve warm.

Notes

Use your favorite salsa for best results.
Adjust spices to taste.
Store leftovers in an airtight container for up to 3 days.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Pressure Cooking
Cuisine: Mexican