Select ‘Saute’ on the Instant Pot. When the pot is hot, add cooking fat of choice. Sauté the onions and bell pepper 3-4 minutes or until they start to soften. Press ‘Cancel’ and stir in garlic, green chiles, and jalapeño (if using).
Add chicken, taco seasoning, cumin, salt, broth, and tomatoes. Stir, lock the lid into place, set cook time for 15 minutes (high pressure) and flip vent valve to the ‘Sealing’ position.
After cooking time is up, allow for 5-10 minutes of natural pressure release before manually releasing any remaining pressure then remove lid when safe to do so.
Remove chicken from pot and shred with two forks. Return shredded chicken to the pot and stir in lime juice.
Taste and season with additional salt if needed. Serve with fresh cilantro, avocado, lime wedges, etc.
Serving Size:2 cups (without toppings)