Instant Pot Shredded Chicken with Jarred Salsa
Two ingredients, no chopping, and a tongs-only shredding method that keeps the meat juicy and ready for deployment.
Ingredients (crew 4–6)
Gear: use the metal spacer/trivet in the bottom of the Instant Pot (no steaming rack needed).
Settings
- Pressure: High Pressure
- Time: 11 minutes
- Release: Natural Release 10 minutes, then quick release
Instructions
- Load the pot. Place the metal spacer in the bottom. Arrange chicken breasts like a campfire, concave side up so they lean against each other.
- Add salsa. Pour the full container of pico de gallo over the chicken.
- Pressure cook. Seal the lid and cook on High Pressure for 11 minutes.
- Natural release. Let pressure drop naturally for about 10 minutes (longer is fine if you forget), then quick release any remaining steam.
- Drain. Lift out the cooked chicken with tongs and set aside. Carefully dump out the liquid and salsa remnants from the pot.
- Shred in-pot. Return chicken to the empty pot and shred directly with tongs. Leave it chunky for sandwiches or finer for tacos.
- Serve or store. Refrigerate for meal prep. Pair with ranch when cold, or reheat and toss with BBQ sauce, teriyaki over rice, or your favorite salad dressing.