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IngredientsOne per line — e.g. “2 cups flour, sifted”

1 1/2 lbs boneless skinless chicken breasts 2 tsp ancho chili powder 1 tsp ground cumin 1/2 tsp ground coriander Salt and freshly ground black pepper 1 clove garlic minced 1 cup fire roasted jarred salsa 2 Tbsp chopped cilantro For serving 10 corn or flour tortilla shells warmed Shredded monterey jack or Mexican blend cheese Shredded romaine lettuce Diced roma tomatoes Guacamole or diced avocados Sour cream and hot sauce optional

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Place chicken in Instant Pot. In a small bowl whisk together chili powder, cumin, coriander and 1/4 tsp salt and 1/4 tsp pepper (some bottled salsas are super salty that's why I recommend only starting with 1/4 tsp then adding more later). Sprinkle mixture evenly over both sides of chicken and sprinkle garlic over chicken, then pour salsa over chicken to cover. Close lid, turn vent to "sealing" and set Instant pot to "poultry" or "manual" setting then set to 13 minutes. If using a slow cooker cook 5 - 6 hours on low heat. Once cycle is complete use quick release method according to manufacturer's instructions. Remove chicken and let cool several minutes on cutting board then shred into pieces and return to juices in instant pot. Sprinkle in cilantro, and toss chicken to coat. Season with more salt to taste if desired. Lift chicken pieces with tongs and allow excess liquid to run off, then place in tortilla shells with listed toppings.

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