2 - 4 fresh or frozen chicken breasts (6 - 12 oz each)
1 1/2 cup chicken broth
1/4 tsp chilli powder
1/8 tsp cumin
a pinch of oregano
1 minced garlic clove
salt and pepper
Put the chicken broth in the Instant Pot. Add the chilli powder, cumin, oregano, garlic and salt and pepper to taste and give it a stir. (Change the herbs and spices to suit your recipe: oregano and basil for Italian, rosemary and 2 Tbsp lemon juice, let your imagination be your guide.) Put the fresh or frozen chicken breasts right in the pot, no trivet required. Turn the breasts to coat with the spiced broth.
Close the lid and make sure the valve is set to Sealing. Push the Pressure Cook (or Manual) button and use the + and - buttons to get to 6 minutes for fresh breasts or 7 minutes for frozen ones. When it beeps that it's done, leave it for a full natural release, right until the pin drops. It will only take 5 - 10 minutes or so.
Transfer the chicken to a plate and press Saute to reduce the broth to about 1/2 cup. Meanwhile, shred the chicken with 2 forks. Hit Cancel when the broth is reduced, pour it over the shredded chicken and toss to coat.
This will keep in the fridge for a couple of days or you can put the moistened chicken in ziplock bags, squeeze the air out of them and freeze them in individual portions.
Great as a taco filling but also SO many other uses, like….
Follow all the directions for the Chicken Taco Filling above, but reduce the broth to 3/4 cup and put 3/4 cup salsa on top of the chicken before closing the lid and cooking. Don't stir it in. Slice or shred when cool enough to handle and enjoy.