Start by placing the boneless skinless chicken breasts in the bottom of your Instant Pot. Make sure they’re in a single layer for even cooking.
Sprinkle the low-sodium taco seasoning evenly over the chicken breasts. This will infuse the chicken with delicious flavor as it cooks.
Pour the thick and chunky salsa over the seasoned chicken, followed by the water or chicken broth. This combination will create the perfect environment for pressure cooking.
Close the Instant Pot lid securely, ensuring the vent is set to “sealing.” Select the “Manual” or “Pressure Cook” setting and set the timer for 10 minutes on high pressure.
Once the cooking time is up, allow the Instant Pot to naturally release pressure for about 5 minutes, then switch the vent to “venting” to release any remaining pressure.
Carefully open the lid and remove the chicken breasts. Use two forks to shred the chicken into bite-sized pieces, mixing it back into the salsa mixture for extra flavor.
Fill your corn or soft shell tortillas with the shredded chicken and top with your favorite toppings such as shredded lettuce, diced tomatoes, or pico de gallo. Enjoy your delicious Instant Pot Chicken Tacos!
