Step 1

In your instant pot/pressure cooker combine chicken, broth or water, cumin, chili powder, garlic powder, and fire roasted tomatoes (with liquid).

Step 2

Cover and set to PRESSURE COOK or MANUAL for 20 minutes. (30 minutes if using frozen chicken breasts)

Step 3

Do a quick release (turn vent knob to the VENT position and allow to de-pressurize until the float valve drops down) then uncover and shred chicken with two forks.

Step 4

Serve chicken in tortillas topped with cheese, tomatoes, avocado, cilantro, or any other favorite toppings.