Small Flour or Corn Tortillas, warmed, for serving
Shredded Lettuce, for topping
Diced Tomatoes, for topping
Shredded Mexican Cheese Blend, for topping
Sour Cream, for topping
Fresh Cilantro, for topping
Lime Wedges, for serving
Instructions
In a small bowl, mix together the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Place the chicken breasts in the Instant Pot and season them on both sides with the spice mixture. Pour the salsa, chicken broth, and lime juice over the top.
Lock the lid and set the valve to sealing. Pressure cook on high for 10 minutes.
When the cook time is complete, allow a natural pressure release for 5 minutes, then carefully switch the valve to venting. Remove the lid once the pin drops.
Transfer the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the pot and stir it into the juices so it absorbs all that flavor. Let it sit for 2 to 3 minutes.
Serve the chicken in warm tortillas and load them up with shredded lettuce, diced tomatoes, shredded cheese, sour cream, cilantro, and a squeeze of fresh lime.