Instant Pot Salsa Chicken
Two ingredients is all you need to make this easy and delicious Instant Pot Salsa Chicken. So grab your Instant Pot (or pressure cooker) and have a simple shredded chicken recipe on your table in just 20 minutes!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 16 oz jar of salsa (or 2 cups of homemade salsa)*
Instructions
- Add steamer basket to your Instant Pot and place chicken on top. Pour salsa over chicken. Be sure that chicken is well coated with salsa.
- Close lid and valve to the sealing position. Set to pressure cook on high for 10 minutes. Once finished, allow to natural release pressure for 5 minutes and then manual release any remaining pressure.
- Using tongs, remove cooked chicken breasts and place on a cutting board.
- Once cooled to be safely handled, use two forks to shred chicken.
- Use tongs to add chicken back into Instant Pot and stir in with remaining salsa.
- Store in the fridge for up to 3 days (see note above about freezing).
*You may need to add a little salt if your salsa is low sodium or you just prefer more salt in your chicken.
Find it online: https://www.thehealthymaven.com/instant-pot-salsa-chicken/