Course: dinner, lunch, Main Course
Cuisine: Mexican
Keyword: chicken meat for tacos, gluten free
Instant pot: add the salsa followed by the rest of the ingredients. Seal the lid and cook under high pressure for 8 minutes, followed by a 10 minute natural pressure release. Quick release the rest of the pressure and remove the lid when the pin drops. Remove the chicken from the pot to a bowl or plate and shred with 2 forks. Put the Instant pot on the Hi Simmer function and reduce the liquid for 15 minutes. Add the chicken back to the pot and mix with the sauce. Serve.