Ingredients
The following ingredients have 6 Servings
- 18 to 24 ounces boneless and skinless chicken breasts (if using frozen thaw before using)
- 14 to 16 ounces chunky salsa (jar, no sugar added)
- 1/4 cup dark balsamic vinegar
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
Instruction
- Place all ingredients into Instant Pot and close the lid, ensuring the vent is positioned to "sealed"
- Press the "poultry" button and adjust the pressure to high using the "adjust" button. Set the timer for 25 minutes. In a few seconds, the Instant Pot will being to preheat and will begin the cooking process after.
- When the 25 minutes are up, wait 5 minutes and then carefully vent the Instant Pot and remove lid. Remove chicken and shred the breasts using a fork. Return to the Instant Pot and stir until chicken is coated in the sauce.
- Serve on corn or whole wheat four tortillas with your favorite taco toppings!
