Instant Pot Chicken Tacos

🧂 Ingredients

• 1½ cups low-sodium chicken broth
• 2 teaspoons taco seasoning
• 1 pound boneless, skinless chicken breasts (or chicken thighs)
• ⅓ cup salsa
• 1 medium lime (optional, but highly encouraged)

👨‍🍳 Instructions

1. 1

   Combine 1½ cups low-sodium chicken broth with 2 teaspoons taco seasoning in the inner pot of your pressure cooker. Nestle 1 pound boneless, skinless chicken breasts into the liquid. Dollop ⅓ cup salsa evenly over the chicken. DO NOT STIR!

2. 2

   Place the lid on the pressure cooker, being sure the vent knob is sealed and/or the lid is locked. Using the manual or pressure cook button, select the desired cooking time.For SMALL chicken breasts/chicken thighs (~6 ounces each): Cook for 6 minutes on high pressure OR 10 minutes if frozen.For AVERAGE chicken breasts/chicken thighs (~8 ounces each): Cook for 7 minutes on high pressure OR and 11 minutes if frozen.For LARGE chicken breasts/chicken thighs (~10 ounces each): Cook for 8 minutes on high pressure OR 12 minutes if frozen.

3. 3

   Once the cooking time has elapsed, let the pressure release naturally for at least 10 minutes.

4. 4

   Once the pressure has been released, remove the lid from the pressure cooker. Transfer the chicken to a large bowl and then shred the meat using 2 forks or a handheld kitchen mixer on low speed.

5. 5

   Once shredded, add the zest and juice of 1 medium lime and stir well to incorporate. Serve as desired.