Step 1

Place chicken in Instant Pot.

Step 2

In a small bowl whisk together chili powder, cumin, coriander and 1/4 tsp salt and 1/4 tsp pepper (some bottled salsas are super salty that's why I recommend only starting with 1/4 tsp then adding more later).

Step 3

Sprinkle mixture evenly over both sides of chicken and sprinkle garlic over chicken, then pour salsa over chicken to cover.

Step 4

Close lid, turn vent to "sealing" and set Instant pot to "poultry" or "manual" setting then set to 13 minutes. If using a slow cooker cook 5 - 6 hours on low heat.

Step 5

Once cycle is complete use quick release method according to manufactures instructions.

Step 6

Remove chicken and let cool several minutes on cutting board then shred into pieces and return to juices in instant pot.

Step 7

Sprinkle in cilantro, and toss chicken to coat. Season with more salt to taste if desired.

Step 8

Lift chicken pieces with tongs and allow excess liquid to run off, then place in tortilla shells with listed toppings.