Shredded chicken is so easy and fast in the pressure cooker (Instant Pot) that you can make it a standard part of a simple weekly food prep routine for many different meals. Adding satiating healthy fats, crunchy and colorful veggies, plus a hint of heat means you have all you need for a serious taco craving!


  • 3 lb. Chicken Breasts, whole
  • ½ cup Salsa
  • ¼ cup Pickled Jalapeño Juice
  • 2 cloves Garlic, fresh-pressed
  • Seasoning: Paleo Pink Powder, or Salt and Pepper, Cumin, Chili Powder, Coriander, Paprika


  • Mixed Greens, torn
  • Cilantro, torn
  • Dairy-free Ranch Dressing (such as Primal Kitchen)
  • Hot Sauce (such as Yellowbird)
  • 1 Lime, zest & juice


  • 1 large Avocado, cut into bite size pieces
  • 5 Radish, halved & sliced thinly
  • 1 cup Red, Yellow & Orange Peppers, cut into bite size pieces
  • ¼ cup Red Onion, shaved


  • Picked Jalapenos, chopped
  • Dairy-free Shredded Cheese (Such as Daiya)
  • Optional:
    • Plantain Chips, crushed
    • Pumpkin Seeds, toasted
    • Black Beans, rinsed


  • Place chicken breasts in Instant Pot or Crockpot Pressure Cooker and top with salsa, jalapeno juice, spices and garlic. Flip & shake chicken to stir.
  • Mix desired amount of Ranch dressing with Hot Sauce, Lime juice & zest. Stir & set aside.
  • Chop vegetables. (Shippy Chef Tip:  Use a mandolin slicer to cut radish, peppers, and onions to even thickness. It’s so fast and easy, but remember that safety is key!)
  • Toast Pumpkin Seeds.
  • Tear Mixed Greens & Cilantro, place in mixing bowl.


  • Set InstantPot or Crockpot Pressure Cooker to 15 minutes cook time. With InstantPot, use 5-10 minute natural release. With Crockpot Pressure Cooker, the poultry button is a 15-minute cook time.
  • Shred chicken with 2 large forks, keep in reserved juices.


  • Toss Greens, Radish, Peppers & Onion with Dressing. Add to plate or bowl.
  • Add Shredded Chicken, Avocado, Pickled Jalapeno, “Cheese” & Optional Toppings.
  • Admire your nutritious meal, express gratitude & enjoy!


  • Save leftover shredded chicken in glass air-tight container with reserved juices.
  • Save extra chopped vegetables, sans avocado, with leftover greens in air-tight container.
  • Save leftover dressing in small, separate container.


  • Opt for leftover holiday turkey in place of Shredded Chicken.
  • Add roasted & cooled vegetables with Mexican Seasoning such as green pepper, poblano, zucchini, yellow squash or other squashes.
  • Add fresh tomato or pico de gallo!
  • Arrange into grain-free tortillas, such as Siete, for shredded meat tacos.