How To Make Instant Pot Salsa Shredded Chicken
Seasoned with oregano and cumin, this pressure-cooked salsa shredded chicken has a lot of delicious possibilities. Serve it over rice, salad, and more.
Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes
Serves:
Ingredients
- 1lbchicken breast,skinless, boneless
- ½tspkosher salt
- ¾tspcumin
- black pepper,to taste
- pinchoregano
- 1cupchunky salsa
Instructions
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Season chicken on both sides with spices.
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Place into the Instant Pot and cover with salsa.
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Cover and cook for 20 minutes. Natural release.
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Once the Instant Pot releases the pressure, put the chicken onto a plate, and use two forks to shred.
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 If using a slow cooker, cook on Low for 4 to 6 hours or until the chicken is done.
Nutrition
- Calories:Â 173.38kcal
- Fat:Â 8.56g
- Saturated Fat:Â 2.44g
- Trans Fat:Â 0.10g
- Monounsaturated Fat:Â 3.53g
- Polyunsaturated Fat:Â 1.85g
- Carbohydrates:Â 3.91g
- Fiber:Â 1.08g
- Sugar:Â 2.06g
- Protein:Â 19.82g
- Cholesterol:Â 58.06mg
- Sodium:Â 424.37mg
- Calcium:Â 30.42mg
- Potassium:Â 359.13mg
- Iron:Â 1.13mg
- Vitamin A: 34.57µg
- Vitamin C:Â 1.01mg
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