Sprinkle Salt and Pepper onto all sides of the chicken Breasts.

Pour 8 Ounces of Salsa into the Bottom of the Instant Pot, Lay Chicken Breasts into the pot onto the Salsa.

Sprinkle the 2 Tablespoons of Taco Seasoning over the chicken.

Pour the rest of the Salsa over the chicken. (add a couple splashes of water or chicken broth if your salsa is dry or extremely thick).

Seal your lid on your Instant Pot and push the steam release knob into the sealing position.

With your Manual button add 10-12 minutes. It will take approximately 10 minutes to reach pressure. 10-12 minutes to cook and then allow it to naturally release for another 10 minutes.

Tap the steam release knob to make sure all the rest of the steam has left. When it's no longer releasing steam out the vent, it should be good to open. Check the chicken at that point to make sure it's cooked thoroughly.

Remove the chicken, place in a large bowl and shred. Serve by itself, pasta, rice, tacos or anything else you can think of. Add the salsa and extra liquid back to the shredded chicken and it's ready to serve. If there is too much liquid, you can add all back to the instant pot and sauté for just a few minutes to cook off some of the fluid.