Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 cup chunky salsa
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp olive oil
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Turn on the sauté function of the Instant Pot and add 2 tbsp olive oil; warm the pot for 2 minutes.
  2. Place the 2 lbs boneless skinless chicken thighs into the pot.
  3. In a small bowl, whisk together 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; sprinkle the blend over the meat and toss to coat thoroughly.
  4. Pour 1/2 cup low-sodium chicken broth and 1 cup chunky salsa over the seasoned chicken without stirring.
  5. Seal the lid, set the valve to 'Sealing,' and select Manual/Pressure Cook on High for 20 minutes.
  6. Allow a natural pressure release for 5 minutes, then vent the remaining steam.
  7. Check that the chicken has reached a safe internal temperature of 165°F/74°C.
  8. Remove the chicken to a plate and shred with two forks or a hand mixer until velvety.
  9. If the remaining liquid in the pot is too thin, use the sauté function for 3–5 minutes to reduce the sauce until thick and glossy.
  10. Return the shredded meat to the pot and toss until fully coated in the sauce.