2-3poundsthawed or fresh chicken breasts or tenderloinsI always prefer tenderloins.
Mix together everything but the chicken.
Combine sauce and chicken in instant pot. Close and set to manual for 12 minutes. I let the steam release naturally for ten minutes or so and then open it (if it doesn't open easily, wait a few more minutes).
Shred, toss in juices, and stir in ½ cup chopped fresh cilantro.
OR cook in slow cooker on low 'till tender about 6-7 hours.