15ounce jartomato salsa(I used Herdez, but Pace is also good)
1/16teaspooncayenne pepper(use less or more based on level of desired heat)
½lime(the juice of, about 1 Tablespoon)
½cupchopped, fresh cilantro
Instructions
Pour half of the salsa into the liner/pan to your pressure cooker.
Sprinkle the taco seasoning over both sides of the chicken breasts. Place the seasoned chicken breasts in the pressure cooker and add the remaining salsa.
Secure lid, make sure the “knob” is in the “Sealing” position, select “Manual” and set timer for 25 minutes using the + and – buttons.
When the Instant Pot beeps, allow the pressure to naturally release for 15 minutes before opening. If the pressure has not dropped completely, turn the pressure release valve to release the remaining steam. Mine only took 12 to release the pressure.
Shred the chicken with two forks.
Return the chicken back into the liner and add the cilantro, lime juice, and cayenne {if using}. Stir to combine and serve over rice, salad, or use as a taco/burrito filling.
Notes
If your salsa does not have a lot of liquid, you may need to add water to your Instant Pot before cooking. You can see how watery mine is {I used Herdez jarred salsa}, you need a cup of liquid to make your pressure cooker work correctly, so use your best judgement. If you do not have enough liquid, your pressure cooker will not build pressure and will not start counting down. Add water and try again.
If you like spicier foods choose a HOT salsa…add sliced jalapenos…lots of cayenne…or add hot sauce before serving.
I have this 6 quart Instant Pot, and love it! Actually I have two, that’s how I was able to make the Instant Pot Spanish Rice at the same time!!
You can use other brands of pressure cookers to make this chicken, but they all cook differently and you may need to adjust your cooking times.