2-3boneless skinless chicken breasts (about 1.5-2.5 pounds)cut each breast into 4 pieces
1 ¼tsp kosher salt
½teaspooneach: onion powder & garlic powder
Add the ½ water, 4 crushed garlic cloves, and 1 teaspoon vinegar to the bottom of the Instant Pot.
In a small bowl mix the chili powder, oregano, cumin, onion powder, garlic powder, salt, and smoked paprika together.
Sprinkle ALL the seasoning over your cut chicken breasts, on all sides, pressing it in to make sure it sticks.
Place the seasoned chicken pieces in the Instant Pot. Pro Tip: As you pick up the chicken mop up any extra seasoning with the chicken pieces. Don't miss out on that flavor!
Pour ¾ cup of jarred salsa over the chicken, trying to keep it on top of the chicken and not in the bottom of the pot.
Pop the lid on the pot and lock the pressure valve to "seal". Set it to cook on manual/pressure mode, on high, for 7 minutes.Do a 7 minute natural release, then finish the rest of the pressure with a quick release.
You can shred the chicken with two forks or by hand. The easiest way is using a mixer, see instructions below:
MIXER: Place the chicken in a mixing bowl and add ½ cup of liquid from the bottom of the Instant Pot. (optional: add the garlic cloves too). Squeeze a little fresh lime juice over the chicken. Shred the chicken using a hand mixer (or stand mixer with a paddle attachment). You will want to do this while the chicken is still hot/warm. It will only take about 20-30 seconds. There may be some larger pieces left that you can shred with clean hands.
Taste for additional seasonings - salt, pepper, lime, cayenne or red pepper flakes for heat.
Serve in hard or soft taco shells with your favorite taco toppings!
This shredded chicken taco meat freezes perfectly!
Let it cool completely and then place in a freezer safe container.
Keep frozen for up to 3 months.
Thaw in the fridge overnight and then warm to serve.
Storing Shredded Chicken Taco Meat: Keep in the fridge in an airtight container for up to 4 days.