• In a small bowl, whisk together the garlic, onion, cumin, salt, pepper and optional chili powder. Rub this all over both sides of each chicken thigh.
• Pour the chicken broth into the instant pot. Add all the chicken thighs to the pot. Pour the salsa over the chicken.
• Cover the lid of the Instant pot and make sure it is set to "sealing". Press the "poultry" button and set timer for 12 minutes. Once it beeps, use a long wooden spoon to prevent steam burning your finger, switch to "venting" and the Instant Pot will quick release.
• Uncover and shred the chicken thighs using two forks and stir together with the broth and salsa and serve.

Taco Toppings

• fresh chopped avocado, tomato, red onion, cheese, cilantro, fresh lime juice, fresh green onions, hot sauce

Serving Options:

• Place chicken into 2-3 butter lettuce leaves and add your choice of toppings.
• Make it a Taco Bowl using cilantro cauliflower rice.
• Enjoy as traditional tacos using taco cheese shells or these low-carb tortillas.