4.6
(21)
Your folders
Your folders

Export 1 ingredients for grocery delivery
Step 1
Pour salsa in Instant Pot. Arrange frozen chicken thighs in a single layer over salsa.
Step 2
Cook on manual or pressure cook at high pressure for 12 minutes. Let pressure naturally release.
Step 3
Carefully shred chicken with two forks in bottom Instant Pot. Toss to combine with pan juices and serve.
Your folders

227 views365daysofcrockpot.com
4.7
(10)
40 minutes
Your folders

263 viewscorriecooks.com
4.7
(27)
14 minutes
Your folders

294 viewstheslowroasteditalian.com
30 minutes
Your folders

464 viewssimplyhappyfoodie.com
4.9
(13)
10 minutes
Your folders

409 viewspressurecookrecipes.com
4.6
(8)
Your folders
211 viewsthekitchn.com
4.0
(1)
Your folders

149 viewsskinnytaste.com
4.7
(40)
20 minutes
Your folders

386 viewsmomfoodie.com
4.9
(19)
15 minutes
Your folders

386 viewsonehappyhousewife.com
4.9
(24)
10 minutes
Your folders

267 viewskalynskitchen.com
4.3
(14)
6 minutes
Your folders

155 viewscorriecooks.com
4.8
(13)
15 minutes
Your folders

103 viewskitchenkonfidence.com
4.8
(12)
8 minutes
Your folders

131 viewsfoxandbriar.com
5.0
(1)
26 minutes
Your folders
259 viewsifoodreal.com
4.9
(126)
35 minutes
Your folders

623 viewspressurecookrecipes.com
5.0
(40)
Your folders

518 views40aprons.com
5.0
(6)
10 minutes
Your folders

606 views40aprons.com
5.0
(7)
20 minutes
Your folders

486 viewsrecipethis.com
5.0
(2)
35 minutes
Your folders
161 viewsrecipethis.com