When it comes to making chicken enchiladas, you can forget about the sauce. But if you are in a bind, no worries. In this recipe from Fiesta Friday, you’ll learn how to make it in the pressure cooker. With a couple of seasonings and just two ingredients, you can create a meal that is ready to go in under an hour.

We all love Mexican food, but the dishes are usually so fussy to make. Usually, you have to buy all the ingredients and put it all together. Well, this recipe is so simple and easy. First, you make the salsa. Then, you make the chicken and set it aside while you make the salsa. Finally, you make the sauce, put everything in the Instant Pot, and press “cook”. So easy!

I have been making this salsa chicken with the Instant Pot for a couple of years now and it is the easiest and most flavorful salsa chicken you will ever make.. Read more about 4 ingredient instant pot salsa chicken and let us know what you think.

All you need is your favorite salsa, chicken, and an Instant Pot to make a fast and adaptable shredded chicken to serve with rice, tacos, or salad.

I know I can rely on my Instant Pot to rescue me on days when I don’t feel like cooking but still want a quick and simple dinner.

Especially when all I need are two ingredients to make shredded chicken that can be served with rice or wrapped in tortillas for a quick Baked Chicken Flauta.

In the Instant Pot, make Salsa Chicken

To avoid the burn warning, it’s a good idea to have at least 1 cup of broth or water in the Instant Pot.

I’ve done this many times with just 1 cup of salsa and the chicken and have never had a problem.

If you’re concerned, start by putting 1 cup of broth or water in the instant pot, then 1 cup of salsa, then the chicken breast on top and seasoning it with salt and pepper.

Overhead view of chicken in a white bowl with a spoon inside.

Set the valve to seal and close the lid. This will be cooked under high pressure for 20 minutes.

When the timer goes off, you have the option of leaving it on warm or turning off the instant pot and gently releasing the steam. This is something I do in front of my kitchen hood.

Open the cover and shred the chicken in the saucepan, or remove it and shred it separately. To absorb all of the taste, I prefer to blend it back into the juice.

Salsa Chicken inside the instant pot

Is it possible to utilize frozen chicken breasts in an Instant Pot?

You certainly can, but the chicken must be frozen separately rather than together.

If your chicken breasts are frozen together, you’ll need to defrost them somewhat before separating them. Add 5 minutes to the cooking time for frozen chicken, for a total of 25 minutes.

In the Slow Cooker, Make Salsa Chicken

Pour the salsa over the seasoned chicken breasts in the slow cooker. Cook for 8 hours on low or 4 hours on high.

Fresh/thawed chicken breast is required. In a slow cooker, don’t use frozen chicken.

When the chicken is done, shred it and put it in the slow cooker with the cover on to keep it warm or serve it right away.

Salsa Chicken in a white bowl.

Meal Prep and Freezer Method: How to Store

I make a double batch of this chicken and freeze the leftovers or keep them in the fridge for another week.

It’s an excellent protein for a fast salad, rice bowl, or tostadas.

Cooked salsa chicken may be frozen for up to 3 months if it has been cooled and placed in freezer-safe bags or containers.

Allow the chicken to defrost overnight in the refrigerator before heating on the stove or in the microwave.

It’s a fantastic time saver!

The following is a link to a YouTube video on how to prepare Salsa Chicken:

YouTube thumbnail with 2 images and text saying, 2 Ingredient Salsa Chicken'

Here are some ideas on how to use the Salsa Chicken:

Chicken Tacos with Salsa Crunch

Wonton Cups with Tacos

Salsa Chicken Baked Chili Rellenos

Shredded salsa chicken in a white bowl.

Salsa Chicken in the Instant Pot with Only 2 Ingredients

Renee Fuentes is a model and actress.

For a fast and adaptable shredded chicken, all you need is your favorite salsa and chicken.

Time to prepare: 5 minutes

Time to cook: 20 minutes

5 minutes to apply pressure

30 minutes total

Course Description:

Mexican cuisine


  • Place chicken breast on top of salsa in instant pot. Season the chicken with salt and pepper before serving.

  • Close the cover of the Instant Pot and set the valve to Sealing. For 20 minutes, choose Manual and High Pressure.

  • When the cooking timer has expired, push the off/cancel button and slowly open the valve to venting. This is something I usually do in my kitchen hood.

  • Allow 5 minutes for the chicken to rest before shredding. In a large mixing bowl, shred the chicken and combine it with the remaining salsa. Serve with tacos, salads, quesadillas, burrito bowls, or rice to complete the meal.

Using the Slow Cooker

  • In a slow cooker, place fresh/thawed seasoned chicken breasts and cover with salsa. Cook for 4 hours on high or 8 hours on low.

  • Allow 5 minutes for the chicken to rest before shredding. In a large mixing bowl, shred the chicken and combine it with the remaining salsa. Serve with tacos, salads, quesadillas, burrito bowls, or rice to complete the meal.


This 2 Ingredient Instant Pot Salsa Chicken is super easy and only requires 2 ingredients. It is great for busy weeknights and makes great leftovers for lunches the next day.. Read more about instant pot salsa chicken with black beans and corn and let us know what you think.