Instant Pot Easy Salsa Shredded Chicken
1 pound skinless, boneless chicken breast1/2 teaspoon kosher salt
3/4 teaspoon cumin
black pepper, to taste
pinch oregano
1.5 cups chunky salsa
1. Season chicken on both sides with spices.
2. Place into the Instant Pot and cover with salsa.
3. Cover and cook 10 minutes on high pressure, and use natural release of pressure.
4. Once the Instant Pot releases the pressure, put the chicken onto a plate and use two forks to shred.
This week I chose my wildcard theme as "few ingredients". Suprisingly, this is one of my favorite meals I have cooked for my blog before. I chose this because it has among the least amount of ingridients that I have seen for a recipe, and I wanted something to meal prep for the week with. This meal also took some of the least effort of any recipe I have used, since it was mostly just putting the chicken in with everything in the pot. Despite the simplicity, the chicken was very juicy and tender, therefore very easy to shred for a variety of meals. After shredding, I stored most of it and put the rest into a taco bowl meal for dinner, which turned out even better than I imagined. It tasted very similar to Chipotle, I thought, which is one of my favorite restaurants. For how easy and tasty this recipe is, I can see myself possibly making this once a week or so at least.
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