Easy, simple, and delicious chicken tacos made hands off in the Instant Pot! This is a great whole foods meal that is also low carb and Keto approved!
Place the chicken breasts and water into an Instant Pot Pressure Cooker, lock the lid on and place the steam release valve in the sealing position.
Select the "poultry" cook setting. Once the cooking cycle is complete, quick release the pressure after 15 minutes.
Remove the lid from the Instant Pot, remove the chicken, and shred the chicken between two forks.
Place the shredded chicken in a bowl and add in the salsa (recipe for salsa linked in blog post) and stir until well combined.
Discard the chicken broth or place in freezer safe containers and freeze for future use.
This chicken can also be cooked in a slow cooker on high for 4 hours or low 6 hours, and it can also be boiled on the stove top. Use any of your favorite toppings for the chicken tacos. These Instant Pot Chicken Tacos taste best served on heated corn tortillas or butter lettuce leaves.