Easy Instant Pot Shredded Salsa Chicken
About this Recipe
This chicken can be served as a topping for a salad or over sweet potato nachos. Try it in a rice bowl, burrito, or served in a corn taco shell. Top with sliced bell peppers, onions, and guacamole.
Ingredients
10m
Prep
25m
Cook
4
Servings
About this Recipe
This chicken can be served as a topping for a salad or over sweet potato nachos. Try it in a rice bowl, burrito, or served in a corn taco shell. Top with sliced bell peppers, onions, and guacamole.
Ingredients
Preparation
Step 1
Season the chicken with salt, black pepper, garlic powder, and taco seasoning.
Step 2
Put 1/2 cup of salsa in the pressure cooker, and then place the chicken breasts on top of the salsa.
Step 3
Pour the remaining salsa over the chicken. (Add 1/4 cup water if the salsa is thick.)
Step 4
Close the lid and make sure the valve is closed so steam does not come out.
Step 5
Hit “Manual” and adjust the cooking time to 11 minutes.
Step 6
When cooking cycle is done, let sit for 10 minutes, and then manually release any remaining pressure by turning the valve.
Step 7
Remove the chicken and shred.
Step 8
Top with choice of toppings. Serve on top of a salad or in tortillas/corn taco shells.