Step 1

Place chicken thighs, salsa, garlic, jalapeño, onion powder, garlic powder, cumin, oregano and 1 teaspoon salt* in an Instant Pot, stirring to combine. Secure the lid and cook on high pressure for 8 minutes. Let pressure release naturally (up to 10 minutes).

Step 2

Using a slotted spoon, transfer chicken to a bowl and shred. If the juices left in the pot are thin, turn on the sauté function of the Instant Pot and let reduce to desired consistency. I reduced my sauce for 10 minutes, stirring occasionally. Turn off the heat, return the chicken to the sauce and stir in scallions and cilantro. Season to taste with additional salt.

Step 3

To serve, spoon salsa chicken into a bowl with rice and beans. Top with cheese, chopped cilantro and a squeeze of fresh lime juice.