Ingredients
Method
- Season both sides of the chicken breasts with the taco seasoning. Place them in the Instant Pot insert and pour in the salsa and chicken broth. Secure the lid.
- 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 ends, carefully turn the valve to quick release to let the steam out.
- Once the pot is safe to open, transfer the chicken to a cutting board and shred it using two forks (or a stand mixer). Return the shredded chicken to the Instant Pot, stir to combine with the salsa mixture, and let it sit for a few minutes to absorb the flavors. Serve and enjoy!
Nutrition
Notes
For extra flavor, use a chunky salsa with roasted tomatoes. If you prefer a thicker sauce, remove the chicken and simmer the liquid on sauté mode for 2-3 minutes before returning the shredded chicken. Leftover chicken can be stored in a covered container in the refrigerator for up to 5 days or frozen for up to 6 months. To avoid dry chicken, do not overcook; use an instant-read thermometer to ensure internal temperature reaches 165°F. Serve with warm corn or flour tortillas, and top with avocado, cilantro, and lime.
