2 pounds boneless, skinless chicken breasts or thighs
1 teaspoon chili powder
½ teaspoon Diamond Crystal kosher salt
1 cup roasted tomato salsa
Grain free tortillas or lettuce wraps
Arrange the chicken in a single layer in your pressure cooker.
Sprinkle the seasoning on both sides of the chicken, making sure to rearrange the pieces in a single layer on the bottom.
Pour the salsa evenly over the chicken pieces.
Lock the lid on the pressure cooker. If you’re using an Instant Pot, press the “Manual” button and the “—” button until the “30” on the display decreases to 7 minutes for chicken breasts and 10 minutes for thighs. (For those of you using a stovetop pressure cooker, crank the heat to high to bring the contents to high pressure. Once high pressure is reached, reduce the heat to low, or just enough to maintain high pressure. Set a timer for 6 minutes for breasts and 9 minutes for thighs.)
When the chicken is finished cooking, immediately release the pressure manually. To deal with all the released steam, I position my Instant Pot below the stovetop exhaust vent before I turn the valve.
Remove the lid right away…
…and transfer the chicken to a bowl to prevent overcooking.
Use two forks to shred the chicken. Taste the cooking liquid and adjust with salt and pepper if necessary.