Place the chicken breasts directly into the Instant Pot inner pot.
Mix together the cumin, paprika, chili powder, garlic powder, onion powder, salt, and black pepper in a small bowl. Sprinkle this spice mixture evenly over the chicken, pressing lightly to adhere.
Pour the chicken broth into the Instant Pot, allowing it to surround the seasoned chicken evenly.
Close the lid of the Instant Pot and set the valve to sealing. Select high pressure and cook for 10 minutes.
Once the cooking cycle is complete, carefully perform a quick release by turning the valve to vent. Wait until the pressure subsides and the pin drops.
Open the lid and use tongs to transfer the cooked chicken onto a cutting board. Shred the chicken using two forks, pulling apart until it reaches your desired texture.
Return the shredded chicken to the Instant Pot, mixing it into the juices for extra flavor and moisture.
Warm some corn or flour tortillas separately in a skillet or microwave.
Assemble the tacos by spooning the shredded chicken onto each tortilla, then topping with your favorite fresh additions like chopped cilantro, diced onions, or a squeeze of lime.
Serve the tacos immediately, enjoying the tender, flavorful chicken wrapped in warm tortillas.
