If you’re anything like me, you try really, really hard to get your family to eat healthy without having to spend all day cooking. I am a HUGE fan of easy, quick recipes that make a lot of food that we can eat and reheat through the week! A friend from the gym suggested I try this and man, am I glad I did.
This chicken recipe was a HIT at our house! It’s only TWO…that’s right…TWO ingredients. It’s versatile, flexible, delicious, and really hard to screw up.
If you don’t have a pressure cooker, you need one. Stop what you’re doing and buy an Instant Pot right now. Seriously! Your cooking time will go way down, which means the time spent with your family or guests goes way up. Its a little bit of an investment, but they can also be used as a slow cooker, and it makes the most tender, juicy meats. We love ours! I got one last Christmas and we have not had a single meal from it that we didn’t love.
Start with chicken (I used chicken breasts, though chicken thigh cutlets would work, too) and a jar of your favorite salsa. Normally I would pick something with a little more kick to it, but I haven’t been successful in converting the 2-year old to a spice-lover (yet). Feel free to use a homemade salsa or pico de gallo, but it will need to have some liquid to it for the pressure cooker. You could add a cup of chicken or vegetable stock if it needs more liquid.
Ready for this? Put the chicken into your Instant Pot (or whichever pressure cooker you own) and dump the salsa on top. YEP. That’s it, folks. Dinner can really be that easy.
I put the top on, closed the venting and pushed the “poultry” button. I recommend doing a 5 minute natural release, and then released the pressure using a quick release.
De-lish.
I shredded the chicken using two forks, which took no time at all because it was so tender and juicy! The chicken was shredding apart by just lifting it out of the InstaPot.
This is *perfect* for so many things…tacos, salad, quesadilla…or even with a side of rice or quinoa. My daughters loved it with a sprinkle of cheese, sliced avocado, and a dollop of greek yogurt on top! YUM!
And the best part? Leftovers! I made a big batch and we reused it all week in different recipes.
Comment and let me know what variations you’ve tried!
Have you tried my recipe for Cinnamon Apple Bread yet? Check out all of my recipes here!
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AuthorLindsey
Place chicken breasts in bottom of Instant Pot.
Pour jar of salsa over top of chicken
Close lid. Select "poultry" on Instant Pot.
Once completed, allow a 5 minute natural release.
Release pressure from Instant Pot with a quick release. When pressure is released, remove lid to Instant Pot. Shred chicken between two forks.
Serve alone or on tacos, quesadilla, burritos, salads...you name it!
Ingredients
Directions
Place chicken breasts in bottom of Instant Pot.
Pour jar of salsa over top of chicken
Close lid. Select "poultry" on Instant Pot.
Once completed, allow a 5 minute natural release.
Release pressure from Instant Pot with a quick release. When pressure is released, remove lid to Instant Pot. Shred chicken between two forks.
Serve alone or on tacos, quesadilla, burritos, salads...you name it!