Step 1

Pour the salsa verde and enchilada sauce into your Instant Pot. Place your chicken breast on top.

Step 2

Add the Instant Pot lid, and close the valve.

Step 3

Set your Instant Pot to manual high pressure for 10 minutes.

Step 4

Once the 10 minutes is done, allow your Instant Pot to naturally release for about ten more minutes. Once that is complete, manually release by pulling the valve towards you to open the pressure. Make sure to use a towel or hot pad to protect your hands from the steam.

Step 5

Using two forks or a hand mixer, shred your chicken inside your Instant Pot with the liquid.

Step 6

Add to the Instant Pot add 1 cup of the cheese, and mix well.

Step 7

Fold in the corn tortilla strips, and mix well.

Step 8

Finish by adding the remaining cheese to your Instant Pot.

Step 9

With your Instant Pot remaining on warm, lock the lid in place and allow it to sit for about five minutes. This will allow the remaining cheese to melt and the tortillas to take on the casserole’s flavors.

Step 10

Open your Instant Pot and give it one more good stir. You can serve on a plate or in a bowl. Top with sour cream, cilantro, avocado chunks, more cheese, jalapeños, hot sauce, etc, and enjoy!