1. Place the boneless, skinless chicken breasts or thighs in the inner pot of your Instant Pot. In a small bowl, whisk together the chicken broth, fresh lime juice, minced garlic, chili powder, ground cumin, salt, and black pepper until well combined.

2. Pour the prepared garlic lime sauce evenly over the chicken in the Instant Pot. Ensure the chicken is mostly submerged in the liquid.

3. Secure the lid on your Instant Pot and make sure the sealing valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time for 15 minutes on high pressure.

4. Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes. After 10 minutes, carefully switch the sealing valve to the “Venting” position to quick release any remaining pressure.

5. Carefully remove the cooked chicken from the Instant Pot and place it on a cutting board or in a large bowl. Using two forks, shred the chicken into bite-sized pieces.

6. Return the shredded chicken to the Instant Pot with the remaining cooking liquid. Stir in the fresh chopped cilantro. Toss everything together to coat the chicken thoroughly with the flavorful sauce.

7. Warm your corn or flour tortillas according to package directions (microwave, oven, or skillet). Fill each warm tortilla with a generous amount of the garlic lime shredded chicken.

8. Garnish with extra fresh cilantro and any desired toppings like diced avocado, sour cream, salsa, or shredded lettuce. Serve immediately and enjoy!