Spray the instant pot with a little cooking spray to prevent sticking.

Put chicken thighs in the instant pot, and salt and pepper liberally.

Dump the entire 16-ounce jar of salsa on top.

Place the lid on, and lock it into place.

Use the manual setting, and set it to 13 minutes.

Release pressure using the pressure release valve (quick release).

Take off the lid, and allow to cool a couple minutes.

Use two forks to shred the chicken right in the pot.

Spray the slow cooker with a little cooking spray to prevent sticking.

Put chicken thighs in the instant pot, and salt and pepper liberally.

Dump the entire 16-ounce jar of salsa on top.

Place the lid on, and cook on high for 4 to 6 hours, or on low all day. (I used to put mine in the pot before work, and set it on low. It would be ready about the time I got home from work.)

Shred in the pot with a fork

Add cooking spray or a little oil with a high smoke point (I used avocado oil) to a Dutch oven.

Preheat the Dutch oven on the stovetop over medium-high heat.

Meanwhile, salt and pepper your chicken thighs on both sides.

Carefully add your chicken to the pot. You might want to use tongs to avoid hot oil splatter.

Sear on both sides for about 2 to 3 minutes each.

After the second side is seared, dump a whole 16 ounce jar of salsa on top, reduce the heat to medium-low, place the lid on, and cook covered for about 15 minutes.

Uncover, flip the chicken over, and cook another 10 minutes, until the chicken is cooked through. 10 minutes was plenty time for mine, but if you are using very large chicken thighs, add a couple extra minutes.

Turn the heat off, and use two forks to shred the chicken.