Go Back
Print

Instant Pot Sweet Salsa Shredded Chicken

Cafe Rio Sweet Pork Copycat using frozen chicken in the Instant Pot
Course Main Course
Cuisine American, Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 25 people
Author Megan

Equipment

  • Instant Pot, Pressure Cooker

Ingredients

  • 4 lbs Frozen Chicken Breasts (about 6 large chicken breasts)
  • 3/4 Cup Brown Sugar
  • 4 Cups Mild Pace Picante Salsa

Instructions

  • Lay FROZEN chicken breasts on the bottom of and 8 quart Instant Pot. (See Notes) Pour salsa and sprinkle brown sugar over the chicken.
  • Secure the Instant Pot lid and turn the top nozzle to the [Sealing] position. Set the [Manual] or [Pressure Cook] setting to high for 20 minutes.
  • It will take approximately 10 minutes for the Instant Pot to gain pressure before cooking time begins. After the cooking is complete, let the chicken sit and naturally release pressure for 10 minutes before venting the remaining pressure with the top nozzle.
  • To shred the chicken, you can remove the chicken to a cookie sheet and hack at it with a metal spatula or forks. OR, use the whisking attatchments in your countertop mixer (I use the Bosch) and put an entire breast into the mixer. Pulse three or four times and your chicken will be evenly and perfectly shredded.

Notes

If you have a smaller Instant Pot, cut this recipe in half and reduce pressure cook time to 15 minutes.  Plan to make two batches of chicken (or borrow a friend's cooker). This recipe freezes and re-heats beautifully in the microwave.