Instant Pot Salsa Chicken Tacos

• Boneless Skinless Chicken Breasts1½ pounds
• Ancho Chili Powder2 teaspoons
• Ground Cumin1 teaspoon
• Ground Coriander½ teaspoon
• Salt and Freshly Ground Black Pepper
• Garlic Minced1 clove
• Fire Roasted Jarred Salsa1 cup
• Chopped Cilantro2 tablespoons
• For Serving
• Corn or Flour Tortilla Shells Warmed10
• Shredded Monterey Jack or Mexican Blend Cheese
• Shredded Romaine Lettuce
• Diced Roma Tomatoes
• Guacamole or Diced Avocados
• Sour Cream and Hot Sauce Optional

Method

1. 01

   Place chicken in Instant Pot.

2. 02

   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).

3. 03

   Sprinkle mixture evenly over both sides of chicken and sprinkle garlic over chicken, then pour salsa over chicken to cover.

4. 04

   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.

5. 05

   Once cycle is complete use quick release method according to manufacturer's instructions.

6. 06

   Remove chicken and let cool several minutes on cutting board then shred into pieces and return to juices in instant pot.

7. 07

   Sprinkle in cilantro, and toss chicken to coat. Season with more salt to taste if desired.

8. 08

   Lift chicken pieces with tongs and allow excess liquid to run off, then place in tortilla shells with listed toppings.