This is an absolute go-to at our house. Simple, with few ingredients, cooks super quick and extremely versatile.
I use it in on everything from tacos and nachos to salads and an endless number of burrito bowls. It could even fill enchiladas or top a southwest baked potato. Honestly, the options are endless.
The most labor intensive part of this recipe is shredding the chicken. Which you can totally bypass by giving it a rough chop, in a pinch.
I often double the recipe and freeze half for a quick weeknight meal.
1 - 1.5 pounds chicken breast
2 cups of your favorite salsa
1 teaspoon sea salt, fine grain
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
Throw all ingredients into your Instant Pot and give it a quick stir to combine.
Cook on Manual - High Pressure for 9 minutes for thawed chicken and 12 minutes for partially frozen chicken.
Note: you need to separate the individual breasts if partially frozen. They won’t cook well if you don’t.
Quick release the pressure when the Instant Pot is done, being careful to avoid the steam.
Hint: Quick releasing under your vent hood is a great way to keep steam off the cupboards.
Remove the chicken, shred (or chop), return to the pot and mix with all the salsa-goodness.