1CupSalsaStore bought /homemade Red or Green salsa.
Season chicken with salt and pepper
Instructions
Add salsa to instant pot and place chicken breast on top. Season chicken with salt and pepper.
Close Instant Pot lid and move valve to Sealing. Select Manual and High Pressure for 20 minutes.
When cooking time is up, press the off/cancel button and carefully release the valve to venting. I typically do this under my kitchen hood.
Allow chicken to rest for 5 minutes before shredding. Shred chicken in the pot and mix with the remaining salsa. Serve with tacos, salads, quesadillas, burrito bowl, or with rice.
Slow Cooker:
Place fresh/thawed seasoned chicken breast into slow cooker, add salsa on top. Cook on High for 4 hours, or low for 8 hours.
Allow chicken to rest for 5 minutes before shredding. Shred chicken in the pot and mix with the remaining salsa. Serve with tacos, salads, quesadillas, burrito bowl, or with rice.
Video
Notes
I've always done 20 minutes and have never had my chicken turn out tough. If you are concerned the chicken overcooking, then do 15 minutes high pressure with quick release.You can use frozen chicken breast in the instant pot, but each piece needs to be separated.This chicken is great for with rice, tacos, enchiladas, or on a salad.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.