Creamy Salsa Chicken - Little Sunny Kitchen

Prep Time 5

Cook Time 15

Instant Pot coming to pressure 10

Total Time 30

▢ 3 large chicken breasts boneless and skinless, about 1.5 – 2 pounds in total
▢ 10 ounces (300g) salsa
▢ ¼ cup water only if you're using chunky salsa or have a newer IP model
▢ 8 ounces (225g) cream cheese
▢ ½ teaspoon salt

In the Instant Pot dump chicken and a jar of salsa (plus water if using) and give everything a mix to make sure that the sauce goes underneath the chicken.
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 10 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, allow the steam to release naturally for 5 minutes then quickly release the rest of the steam.
Carefully remove the lid, and using 2 forks shred the chicken inside the pot or on a cutting board. Then add cream cheese, and stir it in as it melts. If it doesn't melt right away then press on SAUTE and it will melt. Season with salt if desired.

Put all of the ingredients in the slow cooker, and cook on low for 8 hours or on high for 4 hours.
Once the cooking is finished, shred the chicken and mix it very well.

While this recipe calls for chicken breasts, you can use chicken thighs if you prefer.
Frozen chicken can also be used, but you'll have to add 5 minutes to the cooking time. Set the timer at 15 minutes, and cook on high pressure then naturally release the steam for 5 minutes.