Begin by patting your boneless skinless chicken breasts dry with paper towels. This helps the seasoning adhere better. Next, season the chicken with taco seasoning, ensuring each piece is coated evenly for maximum flavor.
Set your Instant Pot to the 'Sauté' function and add the olive oil. Once the oil is hot, carefully place the seasoned chicken breasts into the pot. Sauté for about 2-3 minutes on each side, just until they are lightly browned.
After browning the chicken, pour in the chicken stock and salsa. Then, sprinkle the diced chipotle pepper into the pot. Stir gently to combine the ingredients.
Seal the Instant Pot lid and set it to 'Manual' or 'Pressure Cook' on high for 10 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 5 minutes, then carefully switch the valve to 'Venting' to release any remaining steam.
Open the lid and use tongs to remove the chicken from the pot. Transfer the chicken to a cutting board and use two forks to shred it into bite-sized pieces.
Warm your tortillas either in the microwave or on a skillet. Once warmed, fill each tortilla with a generous portion of the shredded chicken. Top with your favorite toppings.
Place the assembled tacos on a serving platter and gather your friends and family around the table. Enjoy!
