Add the chicken stock and salsa to the Instant Pot and mix to combine. 

Drizzle the chicken breasts with olive oil and sprinkle over the taco seasoning. Rub the taco seasoning into the meat so the chicken is fully covered in seasoning. 

Place the chicken breasts in the Instant Pot. 

Add the diced chipotle pepper over the chicken.

Attach the lid and ensure the valve is in the sealing position. 

Set the Instant Pot to Pressure Cook-Manual for 12 minutes. 

Once the Instant Pot has finished cooking, allow the pressure to naturally release for 10 minutes.

Then, release any additional pressure manually by switching the valve to the “venting” position. 

Shred the chicken and serve as desired. It's great in tacos, on nachos, or in a salad! 

Store any leftover chicken in an airtight container in the fridge for up to three days.