Instant Pot Keep Warm

Instant Pot Shredded Salsa Chicken

  • 4 Chicken Breasts
  • 1-1.5 c Mateo’s Gourmet Salsa (or your favorite brand with no sugar added)
  • 1/2 tsp garlic powder
  • tsp cumin
  • tsp chili powder
  • salt & pepper to taste
  1. Cut chicken breast in half. (You can leave them whole if time is short.)
  2. In a separate bowl mix spices with salsa. (If time is short, just add everything to pot and mix.)
  3. Pour salsa mixture over chicken breast and mix.
  4. Using manual setting, adjust clock to 7 minutes. (Be sure knob is set to Sealing.)
  5. When chicken is done, manually depressurize (follow manual instructions).
  6. Remove chicken and shred with two forks.
  7. Pour salsa from pot on top of shredded chicken and serve.
*Serve with corn tortillas, on a bed of rice or alongside steamed broccoli.


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