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.