for 4 servings

  • 3 boneless, skinless chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon pepper
  • 2 cloves garlic, minced
  • 2 cups salsa, or 1 16 oz jar
  • tortilla, to serve
  • pico de gallo, to serve
  • guacamole, to serve
  • sour cream, to serve


  1. Place chicken breasts inside the Instant Pot.
  2. Add the chili powder, ground cumin, pepper, and garlic and toss until the chicken is coated on both sides. Add the salsa.
  3. Seal the lid in place until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o’clock and turn right.
  4. Press “Poultry” and set time to 13 minutes. Set pressure knob to “Sealing”.
  5. Steam will release and the screen will say “On” before it starts counting down.
  6. Once the timer goes off, carefully turn the pressure knob to “Venting”. Let all of the stream release before opening the lid.
  7. Shred the chicken with two forks.
  8. Serve with tortillas, pico de gallo, guacamole, sour cream, or other desired toppings.
  9. Enjoy!

Nutrition Info

Calories 223
Fat 4g
Carbs 8g
Fiber 2g
Sugar 4g
Protein 36g