Step 1

Add olive oil, onions, garlic, chili powder, cumin, salt, adobo sauce, broth, tomatoes and chicken to the Instant Pot in that order. Cook on high pressure for 5 minutes (Instant Pot will take 10-15 min to preheat) and do a quick pressure release once the cooking cycle is finished.

Step 2

Open the lid when safe to do so and remove the chicken breasts. Shred apart with a knife and fork, or let cool and shred with your hands. Add back to sauce in Instant Pot and stir until well combined. Replace lid and let sit another 5 min.

Step 3

Meanwhile, microwave corn tortillas for 30 seconds and prepare toppings of choice. Add toppings and chicken to tortillas, then serve and enjoy!

Step 4

Add olive oil, onions, garlic, chili powder, cumin, salt, adobo sauce, broth, tomatoes and chicken to the slow cooker. Cook on high for 4 hours, or on low for 8 hours.

Step 5

Once done, remove the chicken breasts and shred. Add back to sauce in slow cooker, then serve with corn tortillas and toppings of choice. Enjoy!