Instant Pot Mexican Shredded Chicken

Step 1

Add all ingredients to the liner of an Instant Pot.  No need to stir.

Step 2

Secure Instant Pot lid, making sure the valve is set to "sealing". Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 16 minutes.

Step 3

Once the timer beeps, let the pot depressurize on it's own for 5-10 minutes, then release any remaining pressure. When the pin drops, remove lid and set aside.

Step 4

Remove chicken breasts to a large bowl and shred.

Step 5

In a small bowl, stir together 2 Tbsp cornstarch with 3 Tbsp water until smooth. Pour this mixture into the pot with the sauce and select "saute". Cook for several minutes, stirring often, until thickened to your tastes.

Step 6

Toss shredded chicken with as much of the cooking liquid as you'd like.