instant pot salsa chicken

Ingredients
2 lbs chicken breasts Thawed
1 12 oz jar of your favorite salsa
1/2 cup water

Instructions

1. Follow any instructions on your Instant Pot before using (making sure the seal is in place on the lid, etc.).
2. Place the chicken breasts in the bottom of the pot (make sure you DON'T cook anything inside the pot itself - use the metal insert that comes with it, as the directions say).
3. Pour the jar of salsa over the chicken and then pour in the water. Close the lid properly, set the vent to "sealing" NOT venting, and chose the "manual" setting on the outside of the pot. Set the timer to 15 minutes on high pressure. 
4. It will take a few minutes for the Instant Pot to build pressure, and once it's pressurized the timer will start counting down. When it's done, let the steam release naturally (I usually leave it alone for about 5 minutes and then quick release the rest of the steam.) You MUST release all the steam before taking the lid off the pot. Some people find that manually releasing the steam can make their meat tough, so use manual or natural release based on your experience - if it's your first time cooking meat in the Instant Pot, I'd recommend letting it release naturally!
5. Once steam is released, carefully remove the lid - everything will be HOT - and shred the chicken inside the pot. Serve over rice, in lettuce cups, or as tacos!
6. *NOTE* - If you don't have an instant pot, you can still make this! Spray a glass baking dish with cooking spray and add chicken breasts. Pour salsa over chicken. Bake at 375 degrees for 20-30 minutes. You could also make it in your crock pot on low for 6-8 hours. (I'd check it at the 4 hour mark to see how much more time it really needs.)

FULL RECIPES

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