Instant Pot 5-Ingredient Enchilada Chicken

½ cup chicken broth 2 ½ pounds chicken breasts (frozen is also ok) 1 ½ tsp cumin 1 ½ tsp dried oregano 1 (10 oz) can red enchilada sauce (use medium, or add some spices to make it spicy) Optional: 2 Tbsp cornstarch + 2 Tbsp water 1. If using fresh chicken add in ½ cup broth, if using frozen chicken use ¼ cup broth. Add in the broth into the pot. Sprinkle the chicken with and oregano. Pour the enchilada sauce over the top of the chicken. 2. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes for frozen chicken or 12 minutes for thawed chicken. When the time is up, let the pot sit for 5 minutes and the move the valve to venting. 3. Remove the lid. Place chicken on a cutting board and shred or cut into pieces. Stir it back into the sauce. If you want to thicken the sauce turn the Instant Pot to sauté mode. Stir the cornstarch and water together in a bowl until smooth and then stir the mixture into the pot. The sauce will thicken fairly quickly. 4. Serve chicken in tacos, nachos, quesadillas, burritos or over rice.