Sprinkle the chicken with salt and pepper, then turn on the Instant Pot’s sauté function. Add olive oil and wait until it shimmering and fragrant.
Place the chicken into the pot, searing each side for about 2-3 minutes until golden brown, releasing a warm, roasted aroma.
Add the minced garlic, cumin, smoked paprika, and chili powder to the pot. Stir and cook for 30 seconds until the mixture is fragrant and slightly darkened.
Pour in the chicken broth or water, scraping up any browned bits from the bottom to deglaze the pot.
Squeeze the lime juice over the chicken, then close the lid, setting the valve to sealing. Cook on high pressure for 8 minutes.
Once cooking is complete, do a quick release of pressure and carefully open the lid, revealing tender, steaming chicken.
Use two forks to shred the cooked chicken directly in the pot, mixing it with the flavorful juices and spices.
Taste the shredded chicken and adjust with additional salt, pepper, or lime juice if needed for balance.
Warm up soft tortillas and fill each with the spicy shredded chicken, then top with your favorite garnishes like chopped cilantro, diced onions, or avocado slices.
Serve the tacos immediately, allowing the aromas of smoky, seasoned chicken to fill the room as you enjoy each flavorful bite.
