- 1 tbsp J. Olive Co. EVOO (for some added heat, try J. Olive Co. Baklouti or Chipotle olive oil)
- 3 chicken breasts
- 1 (500mL) container salsa (ideally fresh salsa but jarred will work)
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp each salt and pepper
- Corn Tortillas
- Pico de gallo
- Red onion
- Shredded cheese
Add all ingredients for chicken in the order listed to Instant Pot. Place lid on Instant Pot and make sure valve is set to seal.
Press the pressure cook button and set to high, then cook for 5 minutes. Meanwhile, prepare toppings for tacos. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 5 minutes.
Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
Shred chicken, then serve in corn tortillas or atop lettuce in meal prep bowls with toppings of choice. Enjoy!
Recipe and image courtesy of Eating Instantly