3-Ingredient Instant Pot Salsa Chicken Stuffed Potatoes
The easiest, most delicious, crazy simple recipe, 3-Ingredient Instant Pot Salsa Chicken Stuffed Potatoes is your new go-to for weeknight cooking.Everything cooks at once, so dinner's done in minutes! Gluten-free, dairy-free, grain-free, paleo, and Whole30 friendly.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds boneless (skinless chicken breasts or thighs)
- ¼ teaspoon kosher salt
- 1 cup salsa (divided*)
- 4 small Russet potatoes (scrubbed**)
- Fresh Tomato Salsa
- Easy Guacamole
- Chopped cilantro, chopped green onion, pickled red onion, sour cream
Instructions
- 1
Add ½ cup salsa and ¾ cup water to a 6-quart electric pressure cooker stirring to combine.
- 2
Sprinkle the chicken with the salt, then add to the pressure cooker, submerging in the salsa-water mixture.
- 3
Add the steamer rack insert then arrange the potatoes in an even layer on top.
- 4
Secure the lid, select the manual setting, and set it to high pressure for 15 minutes.
- 5
When the pressure cooker timer is done, quick release the pressure, remove the lid.
- 6
Carefully remove the steamer insert and the potatoes.
- 7
Using two forks, shred the chicken, then stir into the cooking liquid.
- 8
Slice each potato in half, then top with the shredded chicken, remaining salsa, and any other toppings you like.