Step 1

Place all the ingredients except for tortillas and cabbage mix in an instant pot or crock pot. For the instant pot, seal the top and push the vent to closed. Press "manual" or "pressure cook" and put 8 minutes on the clock. The pot will build pressure before your minute countdown begins.

Step 2

Once finished, allowed the pot to release pressure naturally by waiting another 15 minutes. Then turn the vent to open to release any excess steam (watch your hands during this step as the steam will be hot). Shred the chicken in the pot using two forks or a stand mixer.

Step 3

If I have extra time I like to reduce the sauce. To do this, remove the instant pot cover, shred your chicken, and press the "saute" button. Everything should come to a simmer. Continue to simmer until the sauce is reduced by half.

Step 4

For the slow cooker which I think has a little more flavor), place all the ingredients in your slow cooker and cook on low for 5 hours or high for about 2-2.5 hours. Shred the chicken once finished and add vinegar. Place inside warmed tortillas and top with shredded cabbage and salsa.