Instant Pot Shredded Salsa Chicken

Ok you guys, get excited. Cooking chicken in the Instant Pot is a total game changer! Chicken is typically one of my least favorite things to make … I always worry about undercooking it, which means that most of the time I overcook it and end up with dried out chicken, which is never tasty. I’m happy to say those days are long gone now that I cook it in my instant pot, and I’m telling you, it’s perfect every single time. Flavorful, juicy, and it shreds so easily. And get this… it’s as simple as putting chicken and salsa in the instant pot, turning it on for 10 minutes, and walking away. Seriously doesn’t get much easier!

I like to make a big batch of this shredded salsa chicken on a Sunday or Monday and then use it for several meals throughout the week. Aside from being the perfect thing for a healthy taco night, I also throw it in my salads, serve it over cauliflower rice and veggies and make taco bowls with it, make chicken quesadillas with Siete Foods grain-free tortillas, or make chard or collard wraps with it… it’s literally the perfect protein to add to any meal!

So a few notes about this recipe and some helpful hints for the instant pot in general…

I kept it super simple and easy with this recipe. If you wanted, you could chop up an onion and sauté it in olive oil in your instant pot on sauté mode for a couple minutes before you put the chicken & salsa in the pot and turn it on manual/pressure cook. Up to you… I’ve done it both ways, and they both turn out great! It’s just an extra step.
Make sure the valve on your lid is turned to “sealing” before you start cooking!
There are varying opinions about doing a quick pressure release when cooking chicken (AKA manually turning the valve to “venting” when the timer beeps) vs. a natural release (letting it release pressure on it’s own, AKA not doing anything when it beeps). I’ve tried both and haven’t noticed much difference. Because I’m impatient, I’ll usually do a quick release. OR I’ll compromise and let the pressure naturally release for about 5 minutes, and then I’ll turn the valve to “venting” to manually release any remaining pressure.
The countdown will not start right when you set the timer. The instant pot has to come up to pressure first, then the timer will start. The more liquid that’s in the instant pot, the longer it will take to come up to pressure. It will just say “on” until it has come up to pressure.
Be careful when you release the pressure! Tip: Put a pot holder on or use a dish towel so you don’t burn your hand with the steam. Also, keep your face out of the steam zone! 😉

Ok I think that covers it! Let’s get into this super easy recipe, shall we?

Ingredients
4 organic boneless skinless chicken breasts, or about 2 lbs
1 cup or so of your favorite salsa (I love salsa verde)
Salt & pepper

Serves 6.

Season chicken breasts on both sides with salt and pepper.
Place the seasoned chicken in your instant pot. Pour your favorite salsa over the chicken.
Close the instant pot lid, and make sure the valve is pointing towards “sealing”.
Press “manual” or “pressure cook”, then use the “+” or “-” buttons to set the timer for 10 minutes on high pressure.
Remember, it will say “on” while it comes up to pressure (this will take a few minutes), and then the countdown will start.
When the timer is done, carefully turn the valve to “venting”. Tip: use a dish towel or a pot holder so you don’t burn yourself when the steam comes out! Note: you can also wait a few minutes and let the pressure release naturally, then turn it to “venting”. Both methods work fine!
Remove the lid and transfer the breasts to a bowl or a cutting board. Using two forks, shred the chicken.
Put the shredded chicken back into the instant pot to stir once more in the salsa before serving, or pour the salsa over the shredded chicken in a bowl and mix.
Taste and season again with salt & pepper if necessary.
Serve with anything and everything!