Place the hot water to the insert, and then add the chicken breasts and add the brown sugar, cumin, chili powder, red salsa and green chilies over the top. Season with a pinch of salt and pepper.
Cook on: Manual/High for 15 minutes.
Steam valve: Sealing.
Release: Natural or Quick.
Once cooked, use 2 forks and shred the chicken into the sauce. Leave on
Prepare the salad.
Serve Instant Pot Best Shredded Chicken lettuce wraps with pico de gallo garnish and a side salad.