In a small bowl mix together the chili powder, garlic powder, salt and pepper.
Liberally season both side of the chicken breast with the prepared seasoning.
Turn the Instant Pot on the ‘Sauté’ mode. Add the olive oil and let it heat up for a minute.
Add the chicken breasts and let it cook for 3 to 4 minutes on each side or until both sides gets a golden sear.
Add the salsa verde.
Turn off “Sauté” mode. Put the lid on, making sure that the pressure valve is in the “Sealing” position.
Select the “Pressure Cook” mode. Adjust the ‘Pressure Level’ to “low” and adjust the time, with the “- / +” to 15 minutes.
When Instant Pot beeps, let the pressure release the natural way for 10 minutes and then using a thick tea towel, turn the pressure valve to “Venting” position to do the quick release.
Using two forks or even an electric mixer, shredded the chicken in the pot itself.
Turn on the on the ‘Sauté’ mode for 5 minutes and let shredded chicken soak up the liquid. Serve immediately.
Warm the corn tortilla in the microwave for 15 seconds.
Pile about two tablespoons of Salsa Verde Chicken on each taco shell. Top with chopped red onion, tomatoes, jalapeno slices, cilantro and a big squeeze of lime juice.
To speed up the serving process, chop and prep the toppings and the garnishes, while the chicken is cooking in the instant pot. Warm the tortillas and cover them in foil to keep warm.The calories shown are based on the recipe making 6 servings. The calories shown are only for the chicken. Calculate the remaining calories based on what you serve on your tacos. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.