Instant Pot Salsa Chicken

Name: Instant Pot Salsa Chicken
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 large chicken breasts (skinless, boneless, approx. 2 pounds); 1 jar salsa (16 ounces); 1 tablespoon chili powder; 1 teaspoon ground cumin; ½ teaspoon ground black pepper; ½ teaspoon kosher salt (or to taste)

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 10

Author : Valerie Cooper

chicken dump and start instant pot

Ingredients

Remove All · Remove Spices · Remove Staples

4 large chicken breasts (skinless, boneless, approx. 2 pounds)1 jar salsa (16 ounces)1 tablespoon chili powder1 teaspoon ground cumin½ teaspoon ground black pepper½ teaspoon kosher salt (or to taste)

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Instructions

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Step 1

Add the chicken breasts to the pot and dump the salsa and spices on top of the breasts.

Step 2

Close the pot and set it to cook on 'Manual' / 'Pressure Cook' for 10 minutes and allow for a 5-minute natural pressure release (NPR).

Step 3

Release any remaining pressure, open the pot and allow the cooked chicken breasts to sit for 5 minutes before shredding.

Step 4

Use a hand mixer set to medium speed and begin shredding the chicken. Once some of the chicken has shredded, you may wish to adjust the mixer to medium-high for quicker and more complete shredding.

Step 5

Serve and enjoy.