Effortless Mexican Shredded Chicken

Place the chicken breasts in the Instant Pot, then add the salsa and taco seasoning, mixing briefly to combine.

Secure the lid, set the vent to “Sealing,” and press “Manual.” When the “High Pressure” light turns on, adjust the +/- buttons to set the timer to 30 minutes.

Carefully turn the vent to “Venting” for a quick release after the 30 minutes are up. Ensure all the steam has been released and the valve has dropped before removing the lid.

In the Crock-Pot, place the chicken breasts, then add the salsa and taco seasoning, mixing briefly to combine. Cover and cook on high for 3-4 hours or on low for 6-8 hours, until the chicken easily shreds with a fork.

Shred the chicken using two forks, and mix it with the remaining juices.

Serve immediately or store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.