Ingredients
Scale
- 2–3 lbs chicken breast
- 2 cups enchilada sauce (red or green)
- 3 T taco seasoning
Instructions
- Clean chicken breast, and pat dry with a paper towel. Season with salt and pepper. Preheat the instant pot on sauté. Once the IP says it's HOT, drizzle in some olive oil, and arrange chicken breasts in the bottom, allowing them to sear for 3-4 minutes per side.
- Turn the IP off, and add enchilada sauce and taco seasoning to the seared chicken, making sure to scrape any stuck bits at the bottom of the pot up- if you don't the instant pot will shut off during the cook time due to burning.
- Close lid and make sure the valve is on the sealed setting. Set your IP to poultry or pressure cook for 25 minutes.
- Once done, you can let it manually release, or quick release by pushing the valve toward release, making sure to keep out of the way of the steam. Shred chicken and enjoy!