IP Salsa Dump Chicken

4 chicken breasts

1 cup salsa

1 cup water (if necessary*)

Add the chicken, salsa, and water (if necessary) to your Instant Pot.

Cook on high pressure for 10 minutes. (Again, if the chicken is frozen, cook for 20 minutes.) When the cooking time is up, press “Cancel” and use the Quick Release valve.

Pull the chicken and salsa out of the pot, and discard any leftover water/liquid. Use a couple of forks to shred the chicken and mix the salsa throughout.

*Note: The salsa I used was a pico de gallo that didn’t have much liquid content, so I added a cup of water to my Instant Pot along with the salsa. If you’re using a “saucier” or more liquid-y salsa, you probably won’t need to add the water.

Use your salsa chicken for tacos, quesadillas, enchiladas, or in a burrito bowl!

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