Ingredients
Method
- Season the chicken breasts on both sides evenly with the taco seasoning. Place them in the Instant Pot insert, then pour in the salsa and chicken broth. Secure the lid and set the valve to sealing.
- Set the Instant Pot to cook on high pressure for 8 minutes. If using frozen chicken breasts, increase the time to 12 minutes.
- When the cooking time is up, carefully turn the valve to quick release to release the steam.
- Once the pressure is fully released and the pot is safe to open, remove the chicken breasts. Shred them using two forks or a stand mixer. Return the shredded chicken to the pot, stir well with the salsa mixture, and let it sit for a few minutes to absorb the flavors. Serve immediately.
Nutrition
Notes
For extra flavor, use a salsa with roasted tomatoes or chipotle. If you prefer a thicker sauce, remove the chicken and simmer the liquid on sauté mode for 5 minutes before shredding. Leftover chicken can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 6 months. Avoid overcooking the chicken to keep it tender; if using larger breasts, increase pressure time to 10 minutes. Serve with warm tortillas, shredded lettuce, diced tomatoes, and a dollop of sour cream or guacamole.