Ingredients

The following ingredients have 4 Servings
  • 2 chicken breasts (boneless, skinless (about 1.5 pounds))
  • sea salt
  • about 2 teaspoons Mexican seasoning*
  • 1 cup salsa (mild, medium, or spicy - you choose)

Instruction

  • Season the chicken breasts by generously sprinkling on sea salt and chili seasoning (or any other Mexican spice mix) on both sides.
  • Place the chicken breasts into the Instant Pot (or other electric pressure cooker), then spread the salsa over the top of the chicken.
  • Close the lid and set the pressure valve to sealing. Select the 'Manual' button and adjust the time to 10 minutes on high pressure.
  • At the end of the pressure cooking time, let the pressure release naturally (NPR) for 10 minutes, then turn the pressure valve to release any remaining pressure.
  • Use tongs to transfer the cooked chicken breasts to a bowl and use 2 forks to shred the chicken breasts while adding some of the cooking liquid back in to moisten the chicken. You can also use a hand or stand mixer for even easier and faster shredding.
  • Use the shredded chicken in your favorite casseroles, freeze for later use, or simply add to corn tortillas with some avocado, cilantro and a squeeze of lime juice for a quick meal.