Instructions

1. Place the stainless steel insert pot into the Instant Pot base, along with a steamer insert. Pour in the chicken stock.
2. Arrange the chicken breasts, on top of the steamer insert. Stir the taco seasoning into the salsa. Reserve about 1/2 cup of the salsa/seasoning mixture, and pour the rest over top of the chicken.
3. Lock the lid on top of the Instant Pot and make sure the steam release knob is turned to “sealing”.
4. Press the Manual (Pressure Cook for the new IP-DUO60) button on the front. High pressure should automatically be selected, but if it’s not for some reason, press the Pressure button to toggle it to high.
5. Use the plus or minus buttons to set the cook time to 15 minutes. Wait a few seconds and you should hear a beep. At this point, the display will read “on”, indicating that the Instant Pot is pressuring up. Once it comes to pressure (about 9-10 minutes), it will switch to the timer to pressure cook the chicken for 15 minutes.
6. When the timer goes off, allow the pressure to naturally release (NPR: natural pressure release) for 5 minutes. Then use a thick towel or a pair of tongs to turn the steam release knob to “venting” to release any remaining pressure. If you’ve never experienced this before, it can be pretty forceful, so pull your hands away quickly, stand back, and allow the steam to escape.
7. Once the pressure is released, remove the lid and transfer the chicken breasts to a platter with a pair of silicone-tipped tongs. Shred chicken with two forks.
8. While you're shredding the chicken, press the Sauté button and then the Adjust button to select "high" to reduce the remaining chicken stock mixture in half.
9. Press the Keep Warm/Cancel button to turn the Instant Pot off. Then add the shredded chicken and remaining fresh salsa/seasoning mixture and stir.
10. Season with salt, as needed, and serve warm with cut lime wedges (optional).