Instant Pot Chicken Taco Meat

Ingredients

• 1/2 cup chicken stock
• 2 teaspoons taco seasoning
• 1 pound chicken breasts 8 ounces each
• 1/3 cup salsa
• 1 fresh lime optional, but highly encouraged

Instructions

• 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 9 minutes for fresh chicken breasts, 13 minutes for frozen chicken breasts. 
• Let pressure release naturally.
• Remove lid from pressure cooker and shred chicken using hand held 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.