Directions 9 steps | 30 Minutes
Set the Instant Pot to the sauté function and heat the olive oil. Add the chicken in batches and sear on each side, about 2-3 minutes. Remove and set aside.
Add the tomato sauce and scrape the bottom to get the browned bits.
Stir in the Worcestershire sauce, chili powder, granulated garlic, smoked paprika, ground cumin and onion powder.
Place the seared chicken on top and place the lid on the Instant Pot and pressure cook on the manual high setting for 18 minutes with the pressure release valve set to sealing.
Allow the Instant Pot to naturally release steam for 10 minutes before quick releasing.
Remove the chicken from the pot and shred or chop the chicken.
While you shred (or chop) the chicken breasts, set the Instant Pot to the sauté function on low temperature and simmer the sauce to thicken, stirring occasionally to prevent the sauce from burning.
Add the shredded chicken back to the pot and toss in the sauce. Taste and adjust the seasoning to taste with salt and pepper.
Serve the Instant Pot chicken tacos with tortillas, sliced avocados, shredded cheese, sour cream, cilantro and lime wedges. Enjoy!