Instructions

To cook before freezing:

1. Pour half of salsa into inner pot of pressure cooker.
2. Place chicken breasts on top of salsa.
3. Sprinkle taco seasoning, cumin, garlic powder, and salt on top of chicken breasts.
4. Pour remaining salsa over the top of the chicken and seasonings.
5. Pour 1/4 cup water around inside edge of inner pot (not directly on top of salsa).
6. Place lid on Instant Pot, close, seal vent, and set to cook on HIGH (Manual/Pressure Cook) for 18 minutes.
7. Once time is up, allow pot to naturally release pressure for 10 minutes, then manually vent any remaining pressure.
8. Carefully remove chicken breasts from cooking liquid and shred using forks (or place into stand mixer with whisk attachment - see details in post).
9. Place chicken back into inner pot and combine with the salsa mixture.
10. To freeze, place shredded chicken and salsa mixture into gallon-size (or quart size for smaller servings) zip top freezer bags. Allow to cool, then label and date bag and place into freezer.

To freeze before cooking:

Place all ingredients except the water into a gallon-size ziptop bag, squeeze out as much air as possible, and seal. Label bag with recipe name, date, and cooking instructions (be sure to include instructions for adding the 1/4 cup of water at time of cooking). Place bag flat into freezer to freeze. To cook, remove bag from freezer and allow to thaw overnight in the refrigerator. Empty contents of bag into inner pot of pressure cooker and proceed with directions below for steps 4 through 9.

Note: You can choose to freeze the salsa chicken after cooking, even if it was previously frozen before cooking. Because you have changed the state of the chicken from raw to cooked, it is safe to freeze it again without significant loss to taste or texture.