It’s time to start using the Instant Pot a little more as the days are getting longer, the sun is up higher and it’s getting hotter in the kitchen! Who wants to slave over dinner?
Just a little inside scoop: Hubby has used the thing MORE than me … he’s become the designated cook lately and well, he doesn’t always follow the directions and we’ve had a few flops …
Back to an EASY meal that only uses a few ingredients. All you need is the following:
2 pounds of boneless, skinless chicken breast (I started using thighs because they are less expensive AND more flavorful! The bag of frozen thighs at costco is perfect for this!)
1 tsp salt
1 1/2 tsp cumin
generous dash of oregano
1 jar chunky salsa (about 2 cups worth – this last time, I used fresh salsa I had in the fridge and it worked out just fine!)
Mix the salt, cumin pepper and oregano in a small bowl and season the chicken on both sides.
Toss them bad boys in the pot and dump the salsa over the chicken.
Secure the lid, making sure your vent is CLOSED and press the poultry button, adding another 5 minutes so you have a total of 20 minutes cook time.
Let the Instant Pot do it’s thing and wait for the pressure to release when done cooking (seriously, this will take a total of about 30 to 35 minutes. TOTAL time to come to pressure, cook and de-pressurize).
Pull chicken out of pot and either chop chop or shred with 2 forks (I like mine chunkier so I chopped) and add salsa from pot to the shredded chicken.
Serve up any which way you’d like: over pasta (zucchini noodles!), as a taco filling (or lettuce!), over rice (or riced cauliflower!) … or eat it as is (like Hubby!)
Another side note: did you know that there is actually jarred salsa out there that’s Whole30 compliant? This jar of Chi-Chi’s is … as is Tostitos. Who would have thought! IF you are doing a Whole30, just read your labels and be prepared to be surprised!
**Yes, this can be cooked in a crockpot instead … cook on low for about 4 hours**