The recipe works with either 2 or 3 chicken breasts using the same amount of water. Adjust the taco spice amount based on the chicken, 1 tablespoon per chicken breast. 

1. Prep. Cut chicken into 1 to 2-inch pieces. Mix the chicken in the taco spice mix.
2. Add ingredients. Add the seasoned chicken, a cup of water and half a teaspoon of salt to the Instant Pot and stir through.
3. Set & cook. Secure and lock the lid; make sure the pressure handle is pointing to Sealing. Select Manual/Pressure Cook and adjust the timer to 10 minutes on HIGH pressure. After a few seconds, the ON sign will come on, indicating the pressure is building (you might also hear 3 beeps on some models); pressurizing will take about 7 minutes, and then the 5-minute timer will begin.
4. Once the timer is done, allow the pressure to release naturally for 5 minutes and after, manually let off the remaining steam (quick release).
5. Prepare other ingredients. In a hot frying pan or the oven, toast tortillas until slightly puffed up and golden brown. Stor warm tortillas under a towel. Slice avocado and prepare the salsa verde for the table.
6. Finish the chicken. Open the lid. Remove the chicken pieces to a bowl and shred them into strips using a knife and fork; you can also dice the meat. Scoop a couple of tablespoons of the cooking broth over the shredded chicken.
7. Build your tacos!