Ingredients:

  • 5 lbs Boneless, Skinless Chicken Breasts, trimmed of excess fat
  • 16 oz jar Jarred Salsa (medium heat preferred)
  • 1/2 cup Low-Sodium Chicken Stock
  • 4 oz can Canned Diced Green Chillies (optional, do not drain)
  • 1 Tbsp Freshly Squeezed Lime Juice
  • 2 Tbsp Taco Seasoning Mix (low sodium)
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano (Mexican style)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • Salt and Black Pepper, To taste

Instructions:

  1. Pat the chicken breasts dry. In a small bowl, combine the taco seasoning, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, and pepper. Rub this spice mixture thoroughly over all sides of the chicken.
  2. Pour the chicken stock into the inner liner of the Instant Pot. Carefully place the seasoned chicken breasts in a single layer over the stock.
  3. Pour the entire jar of salsa (and optional diced chillies) evenly over the chicken. Do not stir. Secure the Instant Pot lid and ensure the steam release valve is set to the Sealing position.
  4. Select the Manual (or Pressure Cook) setting and set the cooking time to 10 minutes on High Pressure. Allow 8-10 minutes for the pressure to build.
  5. Once cooking is complete, allow the pressure to release naturally for 5 minutes (5-minute NPR). After 5 minutes, carefully perform a Quick Release (QR) of any remaining pressure. Open the lid and ensure the internal temperature of the chicken is at least 165°F (74°C).
  6. Transfer the cooked chicken breasts to a large bowl or cutting board. Use two forks (or an electric hand mixer) to shred the chicken to your desired consistency.
  7. Stir the freshly squeezed lime juice into the sauce remaining in the Instant Pot. If the sauce is too thin, turn on the “Sauté” function (Low) and allow it to simmer gently for 3 to 5 minutes until slightly reduced.
  8. Return the shredded chicken to the pot and toss it thoroughly with the sauce until every strand is coated. Taste and adjust seasoning before serving.