Oh hey, it’s 2019 and this is my first post in the new year. I’m the worst. Sorrrrrrrrry. I figured I might as well publish the posts that I have in my queue since I have them! 
This is another IP recipe since I was still on my IP kick. I actually haven’t used it in a while since we moved out of our own place and in with my parents a couple months ago. 
We’re lucky that my parents do most of the cooking now. They’re the best! 
This is a great chicken base to eat with tacos, in a salad, over rice, in a sandwich… Chicken’s a versatile thing.
This recipe is adapted from Cooking Classy. Enjoy!
Instant Pot: Shredded Salsa Chicken
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts (I used boneless thighs)
- 2 tsp chile del arbol paste
- 1 tsp ground cumin
- Salt and freshly ground black pepper
- 1 clove garlic minced
- 1 cup red salsa
Directions
- Place chicken into your crockpot. Add the remaining ingredients on top and seal lid.
- Set your instant pot to "poultry" and cook for 13 minutes.
- Let it release naturally once done.
- Open, shred chicken, and return back into the sauce.
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