Shredded Instant Pot Chicken

3-6 chicken breast

¾ cups chicken broth

12-16 oz Mateo’s Salsa

3-4 tbsp of Taco Seasoning

Instructions:

Set Instant Pot on Manual, High Heat  for 22 minutes

Place chicken in instant pot and pour chicken broth, salsa and taco seasoning over it.

Secure lid and let it cook. (Helpful Tip:  Make sure the vent is closed so the heat doesn’t seep out.)

Allow chicken to slow release for 15-20 minutes after cook time expires.

Open lid and shred!  

Store in fridge for up to a week and use on top  Sweet Potatoes, Salads, Taco Bowls, etc.  Honestly, the ski is the limit!