Instructions:

1. For the chicken, mix cumin, turmeric, ginger powder, garlic powder, chili, cayenne, and salt together. Place chicken thighs in a large bowl and pour spices over the chicken breasts. Rub chicken with spices, making sure each is coated in spices. Set aside.
2. Next, open your Instant Pot and turn on the saute function. When your Instant Pot beeps, it is hot and ready to go. Add two tablespoons of olive oil to the Instant Pot. When olive oil is fragrant, place chicken down. Let cook for 2-3 minutes and flip. Cook for an additional 2-3 minutes and remove from Instant Pot.
3. Place the rest of the ingredients for the chicken into the Instant Pot. Mix well. Place Chicken on top of the mixture and seal your Instant Pot (make sure you seal the vent on the top). Set your timer for 10 minutes and press 'Manual' and 'High Pressure'. When your Instant Pot builds up enough pressure, it will start to count down from 10.
4. When your chicken is done, your Instant Pot will beep. It will automatically release pressure. You will hear the pin on the top of your Instant Pot 'pop' when all pressure has been released. This takes about 5-10 minutes.
5. Remove Instant Pot cover when you are sure all pressure has been released. Remove chicken from Instant pot and use 2 forks to shred. Place the shredded chicken back in the instant pot and mix with all of those yummy juices.

*Reference your nutrition guide for serving sizes*