This easy meal quickly secured it’s way into my family’s dinner rotation list! It checks all the boxes: delicious, quick, relatively inexpensive and is made in one-pot! I mean, what else could you ask for out of a dinner?!? I’m just saying! It’s one of the recipes that secured my Instant Pot’s hall of fame status in my kitchen (that machine earns its keep!). Hope you enjoy it as much as we do!
Shredded Mexican Chicken (Instant Pot)
3 chicken breasts
1 16-oz jar of salsa
½ cup chicken broth
1 half onion, diced
¼ cup chopped cilantro
Juice of half a lemon
1 tsp salt
1 tsp chili powder
½ tsp cumin
½ tsp garlic powder
½ tsp onion powder
- Place all ingredients in the Instant Pot, stir and make sure chicken is coated well with the sauce.
- Secure the IP lid, turn knob to sealing. Press high pressure button and set time to 18 minutes. After time, turn knob to do a quick release of pressure. Wait until the pressure valve has lowered before removing the lid.
- With forks, shred chicken and keep in the liquid remaining in the IP to keep moist. There will be a lot of liquid. Drain chicken right before using it.
Use for tacos, nachos, quesadillas or over rice!