Instant Pot Mexican Shredded Chicken

Step 1

Stir together salsa, chicken broth, salt, pepper, cumin, chili powder, garlic powder, onion powder, paprika, oregano, and red pepper flakes in a medium bowl.

Step 2

Arrange the chicken breasts in a single layer in the inner pot of your Instant Pot.

Step 3

Pour the salsa mixture over the chicken. Turn the chicken breasts over and spread a few spoonfuls of the mixture over the chicken.

Step 4

Place the lid on your pressure cooker and lock. Steam release knob should be set to "sealing." Cook on manual setting (high pressure) for 8 to 10 minutes*. Allow the pressure to naturally release for 10 minutes, then quick release any remaining pressure.

Step 5

Carefully remove the chicken (using a set of tongs) and place on a cutting board (or in a large bowl), and shred using 2 forks.

Step 6

Return shredded chicken to the sauce and toss to coat as evenly as possible.