https://fabulesslyfrugal.com/recipes/instant-pot-mexican-shredded-chicken-recipe/

Add following to freezer bag:

• 1 cup salsa verde
• ¼ cup honey
• 1 tablespoon liquid smoke
• 1 ½ teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon garlic powder or 2-3 cloves, minced
• ½ teaspoon smoked paprika
• ¼ teaspoon pepper
• 2 to 3 pounds boneless skinless chicken breast
• ¼ to ½ cup chopped fresh cilantro

Instructions

• Thaw and let marinade (longer the better)
• Cook on high pressure for 12 minutes. Let pressure naturally release for 10 minutes, then manually quick release the remaining pressure.
• Shred the chicken right in the pot. Stir in the fresh cilantro. Add additional salt and pepper to taste, if needed.
• Serving ideas: tacos, enchiladas, burritos, salad, quesadillas, nachos, over rice, etc.