Oh boy has it been one of those weeks! Getting ready to head out to the Jewish Book Council to present The New Yiddish Kitchen, working on some preliminary edits for my Instant Pot Book, having some tile work done in the basement which means I can’t actually get to the suitcases I need to be packing, and if you read my post from yesterday, I’ve got a sick kid to boot.
That’s life right?! It’s up and down and all around and at the end of the day, you know what still has to happen!? DINNER!
In the past, hectic chaos and stress meant that I reached for some less than ideal choices and made no apologies about it. I still reach for “better” convenience foods sometimes but for the most part I find it necessary to suck it up and put the good stuff on the table. Thanks golly the Instant Pot has been a major game changer in that regard. I’m not even being a used car salesman about it, the IP has literally changed how I see weeknight dinners.
At 5pm I didn’t know what my dinner plan was and by 530pm we were all eating tacos with my homemade Weeknight Paleo Tortillas stuffed with this Instant Pot Shredded Salsa Chicken. Oh and topped em with avocado and fresh cilantro of course. No brainer!
Ingredients:
- 1 pound chicken breasts or chicken “tenders”
- 1 1/2 cups salsa (homemade or high quality storebought)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Optional: cumin or paprika to taste
- Optional: fresh jalapenos diced and seeded
- Place all ingredients in the Instant Pot and stir to incorporate seasonings into the salsa
- Secure the lid and close off the pressure valve
- Press the “Poultry” setting (this is 15 minutes high pressure) and let the IP work its magic
- Once complete quick release the pressure and remove the lid
- Shred with two forks and serve with my Weeknight Paleo Tortillas, fresh avocado slices and cilantro
For the INSTANT POT SHREDDED SALSA CHICKEN RECIPE: Is it best to use 1 pound of boneless chicken breasts or should you use with the bone. Also, should the chicken be skinless?
You can do either! I prefer boneless just so I can shred easily!
Quick question- I am brand new to my instant pot. Do you put your chicken breasts in the instant pot when they are frozen? Thank you for your recipes! I bought your cookbook and I can’t wait to try more of your recipes!!!
You can definitely cook from frozen! Look up my Chicken Yum Yum, it cooks thighs from frozen!
What would you recommend for doubling or tripling this recipe? Double the amount of salsa, and cut up the chicken for same cook time, or increase the cook time?
You can double or triple everything and you should be able to keep the same cook time as the extra ingredients will increase the amount of time it takes to achieve full pressure. If for any reason it is undercooked (it shouldn’t be) you could add a few minutes afterwards.
If you use frozen chicken versus fresh, do you increase the cook time or is it still the Poultry setting?
It should be close to the same!
This looks so good! Do you mix the chicken back into the salsa leftover in the pot? Thanks!
Yes!