Using the sauté function, sauté the onions and garlic in oil until translucent and tender, about 2 minutes.
Add in chicken broth and lime juice. Combine the spices in a small bowl or jar. Rub the spices evenly on each side of the chicken breasts (I used two breasts.)
Set chicken on top of onions and in broth/juice. Press it down, so it’s mostly covered by liquid but not entirely.
Secure the lid on the instant pot. Make sure the valve is set to sealing. Using the meat/stew button on the instant pot set the time to 20 minutes. Once the time is up let the instant pot naturally release (mine took 20 minutes.) Once the pressure is fully released (make sure you follow instant pot recommended safety precautions, make sure the valve is in the pressure released position), shred the chicken with two forks.
Turn the instant pot on to the sauté function and sauté until all the liquid evaporates and you are just left with super flavorful chicken. Slow Cooker Directions:
Add all the ingredients to the slow cooker. First the broth and lime juice, then the onions and garlic, then the chicken. Make sure the chicken is fully covered by the liquid. Add more chicken broth if needed.
Cook on high for 4-6 hours or until chicken reaches an internal temperature of 165F and you can easily shred it with a fork.
*The number of tacos will vary depending on the size of tortilla you use and how much you fill it! For us, it made about 10 tacos! The variation is why there are no nutrition facts for this recipe.