This simple Instant Pot Salsa Chicken is super versatile and so easy- enjoy as a filling for tacos, enchiladas, a burrito, OR atop a salad. No Instant Pot? No problem! Use a slow cooker instead. This shredded chicken freezes well too, making it the perfect meal prep protein to keep on hand!

Servings: 10

Serving Size: 114g (about ¾ cup)

Prep Time: 5 minutes

Total Time: 20 minutes

Nutrition Facts:  166 calories / 3g carbs / 28g protein / 3g fat

Ingredients

• 2 lb (907 g) raw chicken breasts
• 2 cups (512g) “Pace” picante mild salsa
• ½ teaspoon salt

Instructions

1. Place all ingredients in the Instant Pot and secure the lid. Use the “high pressure” setting to cook for 15 minutes.
2. Do a quick pressure release when finished cooking. Shred chicken with two forks.

Notes

1. Slow cooker directions: Place all ingredients in a slow cooker and cook on low for 5-6 hours or high for 3-4 hours, until chicken is tender and shreds easily. Shred chicken with two forks.
2. Use any brand of salsa, the macros are generally very similar!

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