Instant Pot Salsa Chicken is an instant family hit! This easy low carb shredded chicken recipe is creamy and flavorful, and takes only 30 minutes. Crockpot instructions included too.
Place the chicken thighs in the bottom of the Instant Pot. Sprinkle with taco seasoning and a little additional salt and pepper.
Add the cream cheese, salsa, and broth and lock the lid into place. Use the manual setting and set the Instant Pot on high for 20 minutes. Once it's finished cooking, allow the pressure to release naturally for 15 minutes.
Use the vent to release any remaining pressure and then remove the lid. Remove the chicken to a plate and use an immersion blender to puree the sauce until smooth. Alternatively, you can transfer the sauce to a regular blender and puree.
Shred the chicken with two forks and add back into the pot. Toss to coat in the creamy sauce. Serve with lettuce wraps and top with chopped avocados and shredded cheddar cheese.
Notes
Storage Information: Store leftover salsa chicken in an air tight container in the refriger for up to 4 days. It also freezes well. Transfer cooled leftovers to freezer safe containers and freeze for up to three months. To reheat, thaw overnight and heat in the microwave or in a sauce pan over medium heat.Crockpot Instructions:
Use the same ingredients, no need to adjust.
Cook on low for 3 to 4 hours, until the chicken is cooked through.
If you are doubling the recipe, you may need to cook a little longer.
If you are halving the recipe, it should still be good for 3 hours.
Once the chicken is cooked through, proceed as directed.