18 to 24ouncesboneless and skinless chicken breastsif using frozen thaw before using
14 to 16ounceschunky salsajar, no sugar added
1/4cupdark balsamic vinegar
Place all ingredients into Instant Pot and close the lid, ensuring the vent is positioned to "sealed"
Press the "poultry" button and adjust the pressure to high using the "adjust" button. Set the timer for 25 minutes. In a few seconds, the Instant Pot will being to preheat and will begin the cooking process after.
When the 25 minutes are up, wait 5 minutes and then carefully vent the Instant Pot and remove lid. Remove chicken and shred the breasts using a fork. Return to the Instant Pot and stir until chicken is coated in the sauce.
Serve on corn or whole wheat four tortillas with your favorite taco toppings!