Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 1 tsp / 5g)
  • 1 (10 oz / 283g) can diced tomatoes and green chilies (like Rotel), undrained
  • 1 packet (1 oz / 28g) taco seasoning (low sodium preferred)
  • 1 cup (240ml) chicken broth (low sodium)
  • 1 lime, juiced
  • 1/4 cup (approximately 15g) fresh cilantro, chopped
  • Corn or flour tortillas, for serving (about 12-16, depending on size)

Instructions:

  1. Turn on the Instant Pot to the 'Sauté' function. Add olive oil and heat until shimmering. Add chopped onion and cook until softened, about 3 minutes. Add minced garlic and cook until fragrant, about 30 seconds.
  2. Turn off the 'Sauté' function. Place chicken breasts in the Instant Pot. Pour diced tomatoes and green chilies over the chicken. Sprinkle with taco seasoning. Pour in chicken broth.
  3. Secure the Instant Pot lid and set the valve to 'Sealing.' Cook on 'Manual' (or 'Pressure Cook') for 8 minutes.
  4. Allow the Instant Pot to naturally release pressure for 15 minutes. Then, carefully release any remaining pressure manually.
  5. Remove chicken breasts from the Instant Pot and place them in a large bowl. Shred the chicken using two forks.
  6. Return the shredded chicken to the Instant Pot. Stir in lime juice and chopped cilantro. Mix well.
  7. Warm tortillas according to package directions. Fill each tortilla with shredded chicken mixture and your favorite toppings. Dig in!