4.0
(1)
Your folders
Your folders
Export 2 ingredients for grocery delivery
Step 1
Pour 1 (16-ounce) jar tomato salsa in a 6-quart or larger Instant Pot or electric pressure cooker. Season 2 pounds boneless, skinless chicken breasts all over with 1 teaspoon kosher salt. Place on top of the salsa in an even layer, and do not stir.
Step 2
Lock the lid on and make sure the pressure valve is set to seal. Set to cook under HIGH pressure for 10 minutes. It will take about 12 minutes to come up to pressure.
Step 3
When the cook time is up, let the pressure naturally release for 5 minutes. Quick release any remaining pressure. Use 2 forks to shred the chicken, then stir into the salsa.
Your folders
simplyhappyfoodie.com
4.9
(13)
10 minutes
Your folders
pressurecookrecipes.com
4.6
(8)
Your folders
skinnytaste.com
4.7
(40)
20 minutes
Your folders
momfoodie.com
4.9
(19)
15 minutes
Your folders
onehappyhousewife.com
4.9
(24)
10 minutes
Your folders
kalynskitchen.com
4.3
(14)
6 minutes
Your folders
corriecooks.com
4.8
(13)
15 minutes
Your folders
kitchenkonfidence.com
4.8
(12)
8 minutes
Your folders
foxandbriar.com
5.0
(1)
26 minutes
Your folders
allrecipes.com
4.7
(170)
15 minutes
Your folders
cookiesandcups.com
4.9
(22)
25 minutes
Your folders
cookiesandcups.com
4.9
(22)
25 minutes
Your folders
lifemadesimplebakes.com
5.0
(5)
22 minutes
Your folders
wholesomelicious.com
5.0
(3)
12 minutes
Your folders
crunchycreamysweet.com
5.0
(4)
15 minutes
Your folders
thisoldgal.com
5.0
(2)
7 minutes
Your folders
nomnompaleo.com
5.0
(14)
10 minutes
Your folders
foodtalkdaily.com
3 minutes
Your folders
mamaneedscake.com
5.0
(48)
15 minutes