Pressure Cooker Salsa Chicken

Image of Caroline Chambers
Rated 4.5 based on 15 customer reviews


  • 2 pounds boneless skinless chicken thighs
  • ¼ teaspoon salt
  • 1½ cups salsa


For best results, we recommend using:


  1. Season chicken with salt; place in inner steel pot of pressure cooker. Pour salsa over chicken and stir to coat.
  2. Lock pressure cooker lid in place and turn steam vent handle to Sealing. Select Pressure Cook (Manual) and cook on High Pressure for 15 minutes. Turn steam vent handle to Venting to quick-release pressure. Select Cancel.
  3. Shred chicken with a pair of forks and stir to incorporate salsa mixture.
  4. Select Sauté and cook, stirring regularly, until excess liquid evaporates, 5 to 10 minutes.
  5. Serve piled onto warm tortillas topped with your favorite fixins!
Mealthy tip:

Be sure to read the label on the salsa if you are following the Whole30 diet. Or make your own salsa.

In this recipe, your choice of salsa will dictate the flavor profile. If you like it spicy, go for the hot salsa. If you are more mild when it comes to mealtime, choose your salsa accordingly.

If your chicken is still a bit tough and doesn't shred easily, cook it on High Pressure for 5 more minutes!


4.5out of 5 Stars

(15 Reviews)

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What others are saying

Image of Caro Hodgin

Caro Hodgin says:

Oh my god, easiest dinner ever. I used the fresh pico de Gallo from the refrigerated aisle. So flavorful, can’t believe how easy this way.

Image of Katie Hason

Katie Hason says:

This salsa chicken was delicious. I made mine with green salsa and used the meat for enchiladas. Loved it! Super quick and easy.

Image of Dominique M

Dominique M says:

Best salsa chicken recipe! It doesn't really get any easier than this my friends. I always pair it with warm flour tortillas and whatever toppings I can round up. This is for those nights when you want to put in little effort but have a big appetite.

Image of Jordan Clark

Jordan Clark says:

This literally took just a few minutes make in my pressure cooker. I used basic store bought, jarred tomato salsa. I didn't use many toppings, simply avocado, cilantro, and sour cream. I also used flour tortillas. So yummy!

Image of Santana Williams

Santana Williams says:

These tasted like real tacos! Just as good, if not better than the ones you'll get at a restaurant. I used my mom's homemade salsa recipe and it resulted in juicy, tender meat that was infused with delicious flavor. This is the only recipe I use for chicken tacos now.

Image of Karen Dunn

Karen Dunn says:

I make this regularly and use a locally made spicy pineapple salsa. Then I serve this over rice with all the usual taco fixings, such as shredded lettuce, cheese, pico, avocado, mexican corn, black beans, etc. Everyone can add their favorites and have a delicious taco rice bowl. It’s a new family favorite!

Image of Maribel Figueroa

Maribel Figueroa says:

I made this without the pressure cooker So good and easy.

Image of 展龙 杨

展龙 杨 says:


Image of Lina Schamberger

Lina Schamberger says:

Delicioso! This is a keeper for sure!

Image of Katherine Stefos

Katherine Stefos says:

The easiest and best chicken ever

Image of Maria Pickering

Maria Pickering says:

We love this, so easy. We make burritos with this recipe, fresh guacamole, mexican rice and black beans, fresh tomatoes and shredded cheese to make amazing burritos.

Image of Bill Holland

Bill Holland says:

I used boneless, skinless chicken breasts cut into 1 inch slices as breasts are usually thicker than thighs. For the salsa I used WalMart’s Great Value Medium. I didn’t reduce it as shredding the chicken “absorbed” a lot of it and I wanted it fairly wet for Mexican lasagna. I was astonished at how good this tasted and how the salsa flavors, especially the heat of the peppers, were so enhanced.

Image of Kaitlynne Vasquez

Kaitlynne Vasquez says:

Love this and so good and easy. We added peppers and onion. Love the flavor of the thigh, curious how it would be with boneless breast?!

Image of Cynthia Graise

Cynthia Graise says:

quick easy and delicious!! definitely making again!

Image of Matthew Stansel

Matthew Stansel says:

I made it with boneless skinless breasts and everyone in the family loved it.