- 2 lbs boneless skinless chicken breasts
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1 (16 oz) jar salsa verde
- For the Tacos:
- shredded cheese
- shredded lettuce
- sour cream
Place chicken in the bottom of the Instatn Pot. Sprinkle with spices over the chicken and then pour the salsa verde over top.
Cover and make sure valve is set to seal. Cook with manual mode on HIGH pressure for 14 minutes followed by a 8 minute natural pfessure release.
Turn the valve for a quick release to let out remaining pressure. Then shred chicken in the pot with all the juices. Remove chicken with a slotted spoon and place in a serving bowl.
Assemble tacos on totrillas with desired toppings. Serves 8.