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.
fresh chopped avocado, tomato, red onion, cheese, cilantro, fresh lime juice
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 grain free taco shells.
Nutrition Info is for the chicken only, not additional toppings or serving options.