Instant Pot Salsa Chicken
salsa chili powder cumin salt chicken breast ime juice
what you'll need:
in the instant pot, combine the salsa, water, cumin, chili powder and salt. Stir until well combined, then add the chicken breasts and turn to coat.
pressure cook on high pressure for 8 minutes. when the cooking cycle has completed, carefully release the pressure immediately (quick pressure release).
transfer the cooked chicken to a clean bowl, and shred using two forks or a hand mixer.
return shredded chicken to the Instant Pot. Add lime juice, and toss everything up in the sauce. Enjoy!
– burrito bowl – quesadillas – wraps – nachos
1. Cool completely, then portion out into an air tight container or reusable silicone bag. 2. Store in the fridge (4 days) or the freezer (3 months). 3. Reheat in the microwave until steaming hot, or in a frying pan.
storage + reheating:
on the blog
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