Ingredients :

• Chicken breasts — Get boneless, skinless fillets — easier to shred later. No need for the fanciest chicken here: pressure cooking is very forgiving. Four fillets provide a hearty portion.
• Jarred salsa — This is both the cooking liquid and the primary flavor source for the chicken. A store-bought salsa works perfectly fine. ‘Medium’ if you like spice, ‘mild’ for everyone else. Avoid overly watery versions that would make the chips soggy.
• Taco spice mix — The ready-to-use packet from the spice aisle — it already contains cumin, paprika, chili, and garlic. You don’t have to measure everything separately. Add an extra spoonful of cumin if you want a more earthy and pronounced profile.
• Tortilla chips — The detail that changes everything. Thin chips soften in the oven and collapse under the weight of the cheese. Choose thick chips, plain or lightly salted. They need to stay crunchy after ten minutes in the oven — otherwise, you’re eating mush.