Season the chicken with salt and black pepper to taste. Set aside.

In a bowl combine the salsa, taco seasoning and 1/3 cup of water.

Grease the Instant pot insert with nonstick cooking spray.

Add the chicken and salsa mixture in the Instant pot and toss to coat.

Close and seal the Instant pot.

Turn the venting knob to SEALING.

Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.

Adjust the timer to 30 minutes.

When finished cooking, release pressure naturally according to manufacturer’s directions.

Open the lid and remove the chicken from the pot.

Shred the chicken with 2 forks.

Add ½ cup of cooking mixture and toss to coat.

Serve the shredded chicken with tortillas and your favorite toppings.