Drizzle olive oil on chicken breasts and sprinkle taco seasoning and rub to cover the chicken.
Place chicken in Instant Pot and add jalapeno or chipotle pepper (if using).
Attach the lid in sealing position, set to Pressure Cook-Manual for 12 minutes.
When time is up, allow pressure to naturally release for 10 minutes. Then release the remaining pressure by moving the vent to the venting position.
Shred chicken, fill the tortilla, add your favorite toppings and serve.
Let leftovers cool, and refrigerate in an airtight container for up to three days.
With any pressure cooker recipe, always allow extra time for the cooker to come up to pressure. This time is not included in the actual cook time. So for this recipe, we have 12 minutes of cook time and about 10 minutes to naturally release the pressure. On average it takes anywhere between 5 to 7 minutes to come to pressure, but the time is dependent on the size and thickness of the chicken breasts.
If you decide to double the recipe, there is no need to add more liquid to the Instant Pot. You will only need the measurements listed in the recipe whether you’re cooking 1 pound or 5 pounds.
Always try to use chicken breasts of similar size and thickness. If one is larger than the other, you’ll get one overdone and one underdone chicken breast.