Instant Pot Shredded Chicken Bowls

1. Combine chicken breast, salsa verde, taco seasoning, pepper, and onion in a gallon freezer bag.
2. Press flat, squeeze out air, label, freeze flat.
3. No thaw needed — Instant Pot handles it frozen. Dump the whole bag in.
4. Pressure cook 15 min, natural release 5 min.
5. Shred chicken with two forks right in the pot.
6. Cook rice fresh, stovetop or rice cooker, while the Instant Pot runs.
7. Portion: rice, chicken and vegetables on top — 2 dinners, 1 lunch for tomorrow.