These shredded chicken tacos are the perfect easy weeknight dinner! Prep your toppings and avocado crema while the chicken cooks for an fast but incredibly delicious meal!
Combine the taco seasoning, salsa, chicken broth and jalapenos in an Instant Pot.
Place the chicken breasts on top in an even layer.
Lock the lid into place and make sure the valve is set to seal according to the manufacturers instructions.
Cook for 15 minutes on manual/high pressure.
Prepare the Avocado crema at this point and prepare your toppings.
When the cook time is up, let the pressure naturally release for 15 minutes then quick release any remaining pressure according to the manufacturers instructions.
Use two forks to shred and mix the chicken breast into the sauce, ensuring that all pieces are shredded and coated in the sauce.
Remove and place into a bowl. Serve the chicken in the tortillas with desired toppings.