This easy salsa chicken is the springboard for so many delicious dinners! Use this 2-ingredient Instant Pot recipe for tacos, salads, burritos, and more.
Salsa chicken makes your weeknight dinners so much easier. Since discovering this recipe, it has been on frequent repeat in my home. I make a batch on Sunday night and then we plan a few meals around it during the week. It seriously doesn’t get much easier than this!
Why You’ll Love This Salsa Chicken Recipe
- Two simple ingredients. Okay, it also has salt and water in it too, but you have those in your kitchen already! All you need to pick up at the grocery store is a package of boneless skinless chicken thighs and salsa (or make my Salsa Roja) and you’re ready to cook.
- Versatility. Salsa chicken is incredibly versatile and can be used in so many different lunch and dinner recipes. Tacos, meal bowls, burritos—the possibilities are endless!
- Hands-off cooking. With this recipe, all you have to do is throw everything into the Instant Pot and let it do its thing. Like I said: it doesn’t get much easier!
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Boneless skinless chicken thighs – Boneless and skinless is key for making this salsa chicken recipe easy.
- Kosher salt
- Mild red salsa – Of course, if you like a little more heat, feel free to use a hot salsa!
- Water
How to Make Salsa Chicken
- Combine. Stir together the chicken thighs, salt, salsa, and water in the bowl of your Instant Pot.
- Cook. Seal and cook on high pressure for 10 minutes, then allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.
- Shred. Transfer the chicken to a cutting board and shred it with a fork. You can stir it back into the sauce or use it without.
Tips and Variations
- Add some cilantro. After shredding the chicken, mix in some chopped cilantro for extra flavor and freshness.
- Try different salsa flavors. While you do need a saucy salsa (not something like corn and black bean salsa where everything is in chunks), you can try different flavors like peach salsa, tomatillo salsa, etc.
- Dice it. If you’re not a fan of shredded chicken, you can dice it instead!
Ways to Use Salsa Chicken
- Tacos. The obvious choice! I love using my quinoa tortillas as a base.
- Salads. Use this vegetarian taco mason jar salad as inspiration. (Obviously, with chicken it won't be vegetarian anymore!)
- Burritos and burrito bowls. I love adding salsa chicken to a quinoa burrito bowl.
- Chimichangas. Try my air fryer chimichangas recipe.
- Enchiladas. Use the salsa chicken as a filling for enchiladas, along with some melty cheese, beans, and your choice of enchilada sauce.
How to Store and Reheat
- Refrigerator: Store any leftover salsa chicken in an airtight container in the fridge for up to 4 days.
- Freezer: You can also freeze the cooked and shredded chicken for up to 3 months. Thaw it in the refrigerator before reheating.
- Reheat: To reheat the chicken, you can microwave it or heat it up in a skillet on the stove.
More Instant Pot Recipes
Salsa Chicken
This easy salsa chicken is the springboard for so many delicious dinners! Use this 2-ingredient Instant Pot recipe for tacos, salads and more.
Ingredients
- ¾ pound boneless skinless chicken thighs
- 1 teaspoon kosher salt
- ½ cup mild red salsa
- ¼ cup water
Instructions
- Add the chicken thighs, salt, salsa, and water to the bowl of an instant pot. Stir to coat the chicken.
- Seal the instant pot and cook on high pressure for 10 minutes. Allow the pressure to naturally release for 10 minutes before manually releasing any remaining pressure.
- Transfer the chicken to a cutting board and shred it with a fork.
Notes
- If you do not have an Instant Pot: Preheat the oven to 425°F and line a baking sheet with parchment paper. Rub the chicken with kosher salt, salsa, and a tablespoon or so of olive oil (leave the water out). Bake for 25 minutes. Transfer the chicken to a cutting board and shred it with a fork.
Nutrition
Calories: 111kcal | Carbohydrates: 2g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 871mg | Potassium: 292mg | Fiber: 1g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
