Place all ingredients except the water into a gallon-size ziptop bag, squeeze out as much air as possible, and seal. Label bag with recipe name, date, and cooking instructions (be sure to include instructions for adding the 1/4 cup of water at time of cooking). Place bag flat into freezer to freeze. To cook, remove bag from freezer and allow to thaw overnight in the refrigerator. Empty contents of bag into inner pot of pressure cooker and proceed with directions below for steps 4 through 9.
Note: You can choose to freeze the salsa chicken after cooking, even if it was previously frozen before cooking. Because you have changed the state of the chicken from raw to cooked, it is safe to freeze it again without significant loss to taste or texture.
Serve in tacos, on salads, in burritos, burrito bowls, over rice, or make one full batch to use in making another favorite freeze meal, Instant Pot Chicken Enchiladas!
If you are eating keto, serve this with some sour cream and shredded cheese for a keto Mexican-style chicken stew!
Nutrition information provided as an estimate only.