Easy instant pot shredded chicken
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This is currently my favorite weeknight chicken recipe. It takes about 20 minutes and is great for burritos, tacos, and bowls.
Ingredients
- Favorite jar of chip salsa (we love Tostito’s Chunky)
- 1/2 to 1 cup of chicken or vegetable stock
- 1 package of chicken thighs
Instructions
- Mix. Dump all the ingredients into the Instant Pot. Mix them up and try to separate and flatten out the chicken thighs so they cook evenly.
- Cook. Set the Instant Pot to cook on high for 10 minutes. After a 5 minute natural release, quick release remaining pressure.
- Serve. Take the chicken out and shred or chop it. Save some of the salsa-y broth to add to the chicken to keep it moist.
Notes
- I found this timing from Feel good Foodie