Ingredients
Method
- Season the chicken breasts on both sides with the taco seasoning. Place them in the Instant Pot insert, then pour in the salsa and chicken broth. Close and seal 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 is done, 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 and shred them using two forks or a stand mixer. Return the shredded chicken to the pot, stir it into the salsa mixture, and let it sit for a few minutes to absorb the flavors. Serve warm.
Nutrition
Notes
For extra California flair, top your tacos with sliced Hass avocado and a squeeze of Meyer lemon. This chicken also works great on nachos with melted jack cheese, in burritos with black beans and rice, or in salads with a cilantro-lime dressing. Leftover chicken keeps in the fridge for up to 5 days in a covered container, or freeze for up to 6 months in a labeled freezer bag. To reheat, defrost overnight in the fridge and warm in a skillet or microwave. For a spicier kick, use a hot salsa or add a chopped jalapeno to the pot.