Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 cup (240ml) chicken broth (low sodium)
  • 1 cup (240ml) salsa (your favourite variety)
  • 1 packet (1 oz/28g) taco seasoning
  • 1 lime, juiced
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (3g) salt
  • 1/4 teaspoon (1g) black pepper
  • 12-16 corn or flour tortillas
  • Your favorite taco toppings (shredded lettuce, chopped tomatoes, shredded cheese, sour cream, guacamole, cilantro, diced onions, hot sauce, lime wedges)

Instructions:

  1. If desired, turn the Instant Pot to sauté mode and heat olive oil. Sauté diced onions and garlic until softened (about 3 minutes). This step adds extra depth of flavour.
  2. Place the chicken breasts in the Instant Pot. Pour in the chicken broth, salsa, taco seasoning, lime juice, salt, and pepper.
  3. Secure the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 8 minutes.
  4. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. (Follow Instant Pot manufacturer's instructions).
  5. Carefully remove the chicken breasts from the Instant Pot and place them on a cutting board. Use two forks to shred the chicken.
  6. Return the shredded chicken to the Instant Pot and toss to coat in the remaining sauce.
  7. Warm tortillas in a microwave, skillet, or oven.
  8. Fill the warm tortillas with the shredded chicken and your favorite toppings. Serve immediately.