Empty the enchilada sauce in the instant pot and sprinkle the taco seasoning in the sauce. Mix well then add the chicken breast. Coat the chicken on both sides.
Plug the Instant Pot in and close the lid to the locking position. Select "meat", for fresh thawed chicken reduce cooking time to 15 minutes. (For frozen chicken breast cook for 30 minutes.)
Once the Instant Pot has come to pressure and is done let it sit for 5 minutes. Release the pressure and remove the chicken breast to a bowl. Shred the chicken and place it back in the sauce, tossing so the chicken is saucy. Enjoy immediately or place the Instant Pot on "Keep Warm" mode and enjoy when your ready!
Calories: 94kcal | Carbohydrates: 6g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 730mg | Potassium: 209mg | Fiber: 1g | Sugar: 5g | Vitamin A: 548IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 1mg