Pour chicken stock into pressure cooker. Add in taco seasoning and mix well. Place chicken breasts in chicken stock and top chicken with salsa.
Close pressure cooker and point vent knob to sealed position. Cook on high pressure for 7 minutes for fresh chicken breasts, 11 minutes for frozen chicken breasts. *See time guidelines in recipe notes.
Let pressure release naturally.
Remove the lid from the pressure cooker and shred chicken using handheld mixer or two forks. Add zest and juice of fresh lime to shredded chicken and mix well.
Serve as base for chicken tacos, in burrito bowls or in enchiladas.
Cooking Time for Chicken Breasts/Thighs
6 ounces each: 6 minutes on high pressure for fresh, 10 minutes for frozen
8 ounces each: 7 minutes on high pressure for fresh, 11 minutes for frozen
10 ounces each: 8 minutes on high pressure for fresh, 12 minutes for frozen
For an 8 quart Instant Pot, use 1.5 to 2 cups chicken stock to cook your chicken breasts in.
The chicken meat will last 3-4 days in the fridge or you can freeze leftover Instant Pot Mexican Shredded Chicken for up to 3 months in the freezer.
In place of taco seasoning, add in 1/4 teaspoon each of salt, cumin, garlic powder, onion powder, paprika, and chili powder.