Recipe and photo by Meme Inge, MS, RDN of Living Well Kitchen.
Makes 9 servings
- 1 large onion, diced
- 2 medium bell peppers, diced
- 12 ounce salsa (any kind will work)
- 2.5 pounds chicken breast (frozen or fresh)
- 1/2 cup water
How to make it
Add onion, peppers, salsa, and chicken to the Instant Pot. Pour water into the salsa jar to soak up any remaining liquid in the jar and then pour into pot. Close and lock the lid of the Instant Pot, and cook on high pressure for 20 minutes for frozen chicken or 10 minutes for fresh chicken.
When the timer runs out, let the pressure cooker release pressure naturally for 10 minutes. Then turn the valve to Venting to release any remaining pressure.
Remove chicken and shred. Return the chicken to the Instant Pot and stir it back in. If you want the mixture to be thicker, turn the Instant Pot to Sauté and cook for 10-20 minutes until thickened.