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Ingredients
▢1½ cups tomato salsa
▢4 boneless skinless chicken breasts (2 pounds)
▢salt (omit if your seasoning has salt)
▢1 tablespoon low sodium taco seasoning

Instructions
Lightly grease Instant Pot and pour salsa into the pot.
Place chicken breasts on top of the salsa and season with salt (just sprinkle lightly) and taco seasoning.
Stir to coat the chicken in seasoning and salsa.
Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 10-15 minutes. The exact cook time will depend on the size of your chicken breasts and if they are fresh or frozen. For small, fresh chicken breasts, 8-10 minutes is good. For large, fresh chicken breasts, 12-15 minutes is good. For frozen, add 2-3 minutes to the cook time. My largest chicken breast was 300 grams and I cooked for 12 minutes.
When the cook time is up, turn the Instant Pot off and allow the pressure to release naturally for 10 minutes before opening the valve and removing the lid.
Shred chicken and toss in juices. Serve over rice, in tacos, on a salad, or on its own.

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