Step 1

Place chicken breasts inside the Instant Pot.

Step 2

Add the chili powder, ground cumin, pepper, and garlic and toss until the chicken is coated on both sides. Add the salsa.

Step 3

Seal the lid in place until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o’clock and turn right.

Step 4

Press “Poultry” and set time to 13 minutes. Set pressure knob to “Sealing”.

Step 5

Steam will release and the screen will say “On” before it starts counting down.

Step 6

Once the timer goes off, carefully turn the pressure knob to “Venting”. Let all of the stream release before opening the lid.

Step 7

Shred the chicken with two forks.

Step 8

Serve with tortillas, pico de gallo, guacamole, sour cream, or other desired toppings.

Step 9

Enjoy!