Instant Pot Salsa Chicken
Ingredients
-
1
16-ounce jar
salsa
-
½
cup
water
-
1.25
pounds
chicken cutlets
Instructions
- Pour the salsa and water into the Instant Pot.
- Lay the chicken pieces on top of the salsa.
- Lock the lid and set the timer to 10 minutes at high pressure.
- After cooking, let the pressure release naturally for 10 minutes.
- Use quick release for any remaining pressure and remove the lid.
- Transfer the chicken to a bowl and shred it with two forks.
- Pour the salsa mixture over the shredded chicken and serve or store in the refrigerator.
Nutrition Facts (estimated)
Servings
4
Calories
148
Total fat
3.3g
Total carbohydrates
7.6g
Total protein
20.5g
Sodium
759.4mg
Cholesterol
62.1mg
You might also like