Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts (fresh or frozen)
  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 packet (1 oz/28g) taco seasoning (low sodium preferred)
  • 1 teaspoon (5ml) chili powder
  • 1/2 teaspoon (2.5ml) ground cumin
  • 1/2 teaspoon (2.5ml) smoked paprika
  • 1/2 teaspoon (2.5ml) dried oregano
  • 1 cup (240ml) chicken broth (low sodium)
  • 1 (10 oz/283g) can diced tomatoes and green chilies, undrained (like Rotel)
  • 1 lime, juiced
  • 12-16 corn or flour tortillas
  • Shredded cheese, sour cream, salsa, guacamole, chopped cilantro, shredded lettuce, etc. (for toppings)

Instructions:

  1. Turn Instant Pot to Sauté function. Add olive oil. Once hot, add diced onion and cook until softened. Stir in minced garlic and cook until fragrant.
  2. Add taco seasoning, chili powder, cumin, smoked paprika, and oregano to the pot. Stir to combine.
  3. Place chicken breasts on top of the spice mixture. Pour in chicken broth and diced tomatoes with green chilies.
  4. Secure the Instant Pot lid and set the valve to Sealing. Cook on Manual (or Pressure Cook) for 10 minutes (12 minutes if using frozen chicken breasts).
  5. Allow a natural pressure release for 10 minutes, then quick-release any remaining pressure.
  6. Carefully remove the chicken breasts from the Instant Pot. Use two forks to shred the chicken.
  7. Return the shredded chicken to the Instant Pot and stir to combine with the sauce. Simmer on Sauté mode for a few minutes to allow the sauce to thicken slightly. Stir in lime juice.
  8. While the chicken simmers, warm tortillas according to package instructions (microwave, skillet, or oven).
  9. Fill warm tortillas with shredded chicken. Top with your favorite toppings. Serve immediately and enjoy!