Ingredients
1/4
cup water
1
package (20 oz) boneless skinless chicken thighs
1
packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1
cup Old El Paso® Thick ‘n Chunky mild salsa (from 16-oz jar)
Preparation
Spray 6-quart Instant Pot® insert with cooking spray; add water. In medium bowl, mix chicken and taco seasoning mix, tossing to coat evenly; transfer to insert.
Top chicken with salsa. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 12 minutes. Select CANCEL; release pressure naturally for 10 minutes. Set pressure valve to VENTING to manually release any remaining pressure.
Remove chicken from insert to medium bowl. Shred chicken with 2 forks. Return shredded chicken to insert, or transfer chicken and salsa mixture to serving dish. Serve warm.
