Start by placing 3-4 boneless, skinless chicken breasts inside the Instant Pot. Generously season the chicken with taco seasoning.

Chop one medium onion and mince 2 cloves of garlic, then scatter them around the seasoned chicken in the pot.

Pour 1 cup of low-sodium chicken broth over the chicken breasts.

Secure the lid on your Instant Pot, ensuring it’s properly locked in place. Set the pot to cook on high pressure for 10 minutes.

Once the cooking time is up, carefully perform a quick release of the pressure by turning the valve.

After releasing the pressure, open the lid and remove the chicken using tongs. Shred the chicken inside the pot with two forks.

While you shred the chicken, warm your tortillas in a dry skillet over medium heat or in the microwave for 20 seconds.

Take each tortilla and fill it generously with the shredded chicken. Top with fresh cilantro, diced avocados, or any favorite toppings like salsa.