Instructions

• Add the chicken breasts straight into your Instant Pot. You wanna lay them flat so they cook evenly.
• Pour in the chicken broth or water until it just covers that bottom surface — this broth depth kinda cooks the chicken gently.
• Sprinkle salt, ground cumin, chili powder, and garlic powder evenly on the chicken breasts so the flavors soak right in.
• Open the can of fire roasted tomatoes and spread the tomatoes on top of your seasoned chicken. That liquid helps keep things juicy too.
• Secure the lid on your Instant Pot. Make sure the valve is set to sealing. Set it to high pressure for 15 minutes and start the countdown.
• Once the cooking time's up, allow the pressure to release naturally for 10 minutes. Then you do a quick release to let the rest of the steam out safely. When the valve stops hissin', open the lid.
• Carefully take out those tender chicken breasts and shred ’em up with two forks you probably got handy on the counter.
• Put the shredded chicken back into the pot and give it a good stir with all that juicy broth and spices still inside. This kinda keeps it moist and flavorful.
• Serve warm on corn or flour tortillas and layer up with avocado, tomatoes, cheese, cilantro, and sour cream however you like.