Add the salsa and chicken broth/water to a 6-quart Instant Pot. Mix to combine, then place the chicken breasts on top. Press down to lightly submerge.
Secure the lid, set the valve to sealing, and turn the machine on to pressure cook on high for 10 minutes (45 minutes if cooking from frozen).
While the chicken cooks, prepare the rest of the ingredients you want to serve it with.
When the chicken has finished cooking, let the pressure release naturally for 10 minutes, then use the quick release.
Carefully remove the chicken breasts from the juices and shred. You can either use 2 forks and hand shred the chicken, or place it in an electric mixer. Then using the paddle attachment on low speeds, shred the chicken.
Mix the shredded chicken back into the juices and season to taste with sea salt. The amount of salt will vary depending on what salsa you use. Add more fresh salsa if desired.
Serve the chicken with your choice of sides and toppings.
Refrigerate the leftover chicken until it's thoroughly chilled. Then portion it out as desired and freeze in airtight containers for up to 6 months for another quick and easy meal.
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Notes
This recipe is best with thawed chicken breasts. But if you're cooking from frozen, each package of chicken I used contained 2 frozen chicken breasts stuck together. The time needed to cook this recipe might be a bit less if your chicken breasts are frozen individually.I love freezing my Easy Fire Roasted Blender Salsa which makes it really easy to have on hand for recipes like this.This recipe likely makes more than you'll need for one dinner. I like to freeze my extras for another meal within the next 6 months of making this.The recipe cooking time is only 10 minutes, but the total time in the Instant Pot coming up to pressure etc, it's more like 30 minutes total.