Salt and pepper both sides of the chicken then place in the bottom of the stainless steel instant pot. Pour the chicken broth over it and add the jar of salsa, covering the chicken breast.

Lock the lid on the instant pot and make sure the valve is set to “sealing.” Press the pressure cook (Manual) button and set the timer for 8 minutes for thawed chicken and 11 minutes for frozen chicken. The instant pot will beep and then take about 10 minutes to come to pressure before counting down the cook time. It may take longer for the IP to come to pressure if the chicken is frozen.

When the timer goes off, allow the pressure cooker to naturally release (do nothing) for about 5 minutes then use a spoon or towel to turn the valve to “venting” to quick release the steam. This way you don’t burn your hand with any steam.

When the pressure is released, open the lid and transfer the chicken to a cutting board. Set the instant pot to “soup” mode. Add the taco seasoning and stir well. Allow to simmer and thicken.

Meanwhile, shred the chicken with two forks. Place the shredded chicken back in the instant pot with the cooking liquid. Top with fresh lime juice and chopped cilantro if desired.

Serve as tacos, over rice, with fajitas or in enchiladas.