Ingredients
1½lbschicken breasts,boneless skinless
2tspancho chili powder
1tspcumin,ground
½tspcoriander,ground
salt and black pepper,freshly ground
1clovegarlic,minced
1cupsalsa,jarred, fire roasted
2tbspcilantro,chopped
10pcstortilla shells,corn or flour, warmed
monterey jack,or Mexican blend cheese, shredded
romaine lettuce,shredded
roma tomatoes,diced
guacamole,or diced avocados
sour cream,optional
hot sauce,optional
Preparation
Place chicken in Instant Pot.
In a small bowl whisk together chili powder, cumin, coriander and ¼ teaspoon of salt and ¼ teaspoon of pepper.
Sprinkle mixture evenly over both sides of chicken and sprinkle garlic over chicken, then pour salsa over chicken to cover.
Close lid, turn vent to sealing, and set Instant pot to poultry or manual setting then set to 13 minutes.
Once cycle is complete use quick release method according to manufactures instructions.
Remove chicken and let cool several minutes on cutting board then shred into pieces and return to juices in the instant pot.
Sprinkle in cilantro, and toss chicken to coat. Season with more salt to taste if desired.
Lift chicken pieces with tongs and allow excess liquid to run off, then place in tortilla shells with listed toppings.
Serve warm and enjoy.
