Combine 1 cup of chicken broth and 2 teaspoons of taco seasoning in the inner pot of a 6-quart instant pot. If using an 8-quart model, combine 1½ cups of broth with 2 teaspoons of taco seasoning. Nestle the chicken into the liquid. Dollop the salsa evenly over the chicken.
Place the lid on the pressure cooker, being sure the vent knob is sealed and/or the lid is locked. Using the manual or pressure cook button, select the desired cooking time.For chicken breasts/chicken thighs that are about 6 ounces each: Cook for 6 minutes on high pressure if thawed/fresh and 10 minutes if frozen.For chicken breasts/chicken thighs that are about 8 ounces each: Cook for 7 minutes on high pressure if thawed/fresh and 11 minutes if frozen.For chicken breasts/chicken thighs that are about 10 ounces each: Cook for 8 minutes on high pressure if thawed/fresh and 12 minutes if frozen.
Once the cooking time has elapsed, let the pressure release naturally for at least 10 minutes. That means just leaving the pressure cooker alone. It is okay if it is on keep warm.
Once the pressure has been released, remove the lid from the pressure cooker. Using 2 forks or a handheld kitchen mixer on low speed, shred the chicken right inside the inner pot. If you are worried about scratching the inner pot or juices flying everywhere, transfer the chicken to a large bowl and then shred the meat.
Serve as a base for chicken tacos, in burrito bowls, or in enchiladas.
Once shredded, add the zest and juice of the fresh lime and stir well to incorporate.
Video
Notes
Storage: Store any leftover, cooled chicken taco meat in an airtight container in the refrigerator for 3-4 days. Alternatively, freeze the cooled taco meat in a freezer-safe bag or container for up to 3 months in the freezer.Taco Seasoning: In place of prepared or homemade taco seasoning, add ¼ teaspoon each of salt, cumin, garlic powder, onion powder, paprika, and chili powder. Add in a pinch of cayenne pepper for additional heat.