Step 1

Add the frozen chicken* to the bottom of the Instant Pot.

Step 2

Add in the lime juice, salsa, cumin, chili powder, garlic powder and kosher salt. Stir to coat the chicken.

Step 3

Cover in the Instant Pot, make sure the valve is on sealing, set the manual timer (high pressure) to 25 minutes. When the timer beeps let the pressure come down naturally for 15 minutes. At that point if there is still more pressure you can release it by moving the valve to venting.

Step 4

Remove the chicken and place it on a cutting board. Shred the chicken and place it back in the pot. Stir the chicken in with the juices. Stir in the cilantro. Use tongs to serve the chicken. You can use it in enchiladas, tacos, burritos, quesadillas, salads, etc.