Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 cup chunky salsa
  • 2 tbsp fresh lime juice
  • 2 tbsp taco seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt

Instructions:

  1. Place the chicken thighs at the bottom of the Instant Pot inner pot.
  2. Sprinkle the taco seasoning, garlic powder, onion powder, and salt evenly over the meat.
  3. Pour the salsa and lime juice over the top. Do not stir to prevent the 'Burn' notice.
  4. Secure the lid, set the valve to 'Sealing,' and select Manual/Pressure Cook on high for 15 minutes.
  5. Allow a natural pressure release for 10 minutes before venting the remaining steam.
  6. Remove chicken to a plate and shred along the grain using two forks.
  7. Return the shredded chicken to the pot and use the Sauté function for 3–5 minutes, stirring constantly until the liquid reduces into a glaze.