2 pounds boneless, skinless chicken breasts (about 4 small/medium or 3 medium/large), cut in half if large
1 small yellow onion, diced
4 cloves garlic, minced
2 tsp chili powder
1 (14-ounce) can diced tomatoes in their juices
1 lime, juiced
1 tbsp olive oil
salt and black pepper
Season the chicken with salt and black pepper to taste and set aside.
Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
Add the olive oil.
Add the chicken in the Instant Pot and sear 2 to 3 minutes per side.
Add the onion, garlic, chili powder, diced tomato and lime juice.
Toss to coat.
Turn the venting knob to SEALING and press PRESSURE COOK button.
Adjust the timer to 9 minutes.
When finished cooking, quick-release pressure according to manufacturer’s directions.
Open the lid and remove the chicken from the pot.
Shred the chicken with 2 forks.
Add the chicken back into the Instant Pot and toss to coat.
Press the SAUTE button on the Instant pot and cook uncovered, stirring occasionally until all liquid is absorbed.
Season with salt and black pepper to taste.
Serve the chicken with your favorite tacos and toppings.