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InstantPot (or Stovetop) Salsa Chicken

Servings 4
Cook Time 25 mins

Ingredients

  • 2 pounds boneless skinless chicken thigh
  • 1/4 teaspoon salt
  • 12 to 16 ounce jar red or green salsa
  • 1/4 cup water

Instructions

INSTANTPOT DIRECTIONS:

  • Place 2 pounds boneless, skinless chicken thighs in inner steel pot of pressure cooker and season with 1/4 teaspoon kosher salt. Pour 12 to 16 ounce jar of salsa and 1/4 cup water over chicken and stir to coat.
  • Lock pressure cooker lid in place and turn steam vent handle to Sealing. Select Pressure Cook (Manual) and cook on High Pressure for 15 minutes. Turn steam vent handle to Venting to quick-release pressure. Select Cancel.
  • Shred chicken with a pair of forks and stir to incorporate salsa mixture.
  • Select Sauté and cook, stirring regularly, until excess liquid evaporates, 5 to 10 minutes.

STOVETOP DIRECTIONS:

  • Place 2 pounds boneless, skinless chicken thighs in a pot or Dutch oven and season with 1/4 teaspoon kosher salt. Pour 16 ounce jar of salsa and 1/4 cup water over chicken and stir to coat.
  • Bring to a boil over high heat, then reduce to medium-low and cover. Cook for 20 to 25 minutes, until the chicken is very tender.
  • Shred chicken with a pair of forks and stir to incorporate salsa mixture.
  • Continue cooking over medium heat, stirring regularly, until excess liquid evaporates, 5 to 10 minutes.

Notes

Notes:
To use chicken breasts, cook for just 12 minutes in the InstantPot or 15 to 20 minutes on the stovetop.
Course: Main Course
Cuisine: Mexican