Step 1

In the base of a 6 quart Instant Pot, combine all ingredients.

Step 2

Cook on high pressure for 10 minutes. Release pressure immediately (10 minutes natural pressure release is fine, too).

Step 3

Remove the chicken breasts and shred with two forks.

Step 4

Stir in the cornmeal and lime juice.

Step 5

Serve with yogurt, cilantro, tortilla chips and/or shredded cheese.

Step 6

Combine all ingredients except for the stock, cornmeal and lime juice in a large gallon-sized freezer-bag.

Step 7

Remove as much air as possible and freeze for up to 3 months.

Step 8

Thaw completely before cooking using the directions above.