Shredded Chicken Quesadillas

Place the chicken thighs in the bottom of the pressure cooker pot.

Top the chicken with the sliced onions.

In a separate bowl or large measuring cup, combine the taco seasoning, the entire jar of salsa, and the minced garlic.

Pour the chicken broth into the empty salsa jar, secure the lid, and shake to rinse out any remaining salsa. Pour this into the bowl with the other sauce ingredients and stir to combine.

Pour the salsa mixture evenly over the chicken and onions in the pressure cooker. Do not stir.

Secure the lid on the pressure cooker, ensure the valve is set to 'sealing', and pressure cook on high for 15 minutes.

Once the cooking time is complete, allow the pressure to release naturally.

Carefully open the lid and transfer the cooked chicken to a separate pan or bowl.

Shred the chicken using two forks or tongs.

Ladle some of the cooking liquid from the pot over the shredded chicken to keep it moist. Reserve any remaining liquid for another use.

To assemble the quesadillas, melt butter in a non-stick skillet over medium heat.

Place a tortilla in the pan, cover one half with shredded cheese, top with a generous amount of shredded chicken, and add more cheese.

Fold the tortilla over and cook for 2-3 minutes per side, until golden brown and the cheese is fully melted.

Serve hot with sour cream for dipping, if desired.