Creamy Salsa Chicken

Ingredients:

• 4 Each - Boneless Skinless Chicken Breasts

• 16 oz - Salsa, your favorite brand

• 5.5 oz - Canned Coconut Milk

• 3 TBSP - Taco Seasoning*

• Salt and Pepper, to taste

Preparation:

1. Pour salsa and coconut milk into instant pot.

2. Season chicken with taco seasoning, salt and pepper.

3. Close and seal lid and set timer for 20 minutes.

4. When finished, release pressure.

5. Shred chicken and stir together to fully coat with sauce.

6. Serve and enjoy!

Tips:

• Homemade taco seasoning is so easy and delicious. Click here for recipe!

• You can use two forks to shred the chicken but the absolute easiest way I have found is to use a potato masher while it's still in the pot.

• Get creative! Make yummy enchiladas! Simply add black beans and rice to mixture, then wrap in a burrito and place in a pan. Top with sauce and cheese and bake at 350º until heated through and cheese is melted.