Marcy DeKruyf Recipe Collection
Instapot Easy Salsa Shredded Chicken

1 lb skinless boneless chicken breast
1/2 tsp kosher salt
3/4 tsp cumin
black pepper to taste
pinch oregano
1 cup chunky salsa (I used Pace)

-Season chicken on both sides with spices
-place in Instapot and cover with salsa
-Cover and pressure cook for 20 minutes. Natural release
-Shred chicken with 2 forks

Slower cooker:4-6 hours on low or until chicken is done

Recipe Contributed by Judge John Hodgeman Podcast