Place chicken breasts into Instant Pot with Salt and Pepper and Garlic. Add 1 cup liquid (chicken broth or water) and sett to manual for 18-22 minutes. Allow to natural release for 5 minutes and quick release the remaining. Shred cooked chicken.
In a separate bowl mix Salsa and Brown Sugar for the Sweet Salsa. Using less brown sugar will make the Sweet Salsa Chicken less sweet.
Wash and slice vegetables. Saute over medium/high heat with butter until desired doneness.
Wash and cut Lettuce and toss in a bowl. Prepare smaller bowls with extras for salad (cheese, sour cream, regular salsa, guacamole, etc)
Mix sweet Salsa with Shredded Chicken when chicken has completed cooking.
Serve Salad, layering with Lettuce, Sweet Salsa Chicken, Sautéed Vegetables, Cheese, Sour Cream, etc and top with Chips. Enjoy!