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Description
Easy and quick shredded chicken cooked in an Instant Pot with salsa for a low-carb meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup salsa (low sugar)
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup chicken broth
Instructions
- Place chicken breasts in the Instant Pot.
- Add salsa, cumin, garlic powder, onion powder, salt, pepper, and chicken broth.
- Close the lid and set the valve to sealing.
- Cook on high pressure for 12 minutes.
- Allow natural pressure release for 10 minutes, then quick release.
- Shred the chicken with forks and mix with the salsa.
Notes
- Use sugar-free salsa for lower carbs.
- Adjust spices to taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 5 mins
- Cook Time: 12 mins
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 580mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg