Put all the ingredients into a bowl and thoroughly coat the chicken.
Leave to marinate for at least 30 minutes, but preferably overnight.
Add the contents of the bowl to the instant pot and put the lid on. Set on high pressure for 8-10 minutes depending on how thick the breasts are.
Leave under pressure for a further 8 minutes and then do a quick release.
If serving with tacos or burritos, shred the chicken and then either air fry for 10 minutes or remove to an ovenproof dish and grill (broil) until crispy on top (for both methods, stir around three times). This will reduce the liquid quantity and really intensify the flavour.
If serving with rice just serve and enjoy.
Calories: 254kcal | Carbohydrates: 10g | Protein: 33g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 362mg | Potassium: 598mg | Fiber: 1g | Sugar: 9g | Vitamin A: 343IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg