Salsa Verde Chicken Tacos

1: Add chicken, garlic, jalapeño, salsa verde, and spices to your instant pot and pressure cook for 9 minutes; then naturally release for 10 minutes.

2: Preheat oven to 400°F.

3: Remove chicken and shred it.

4: Hit sauté on the instant pot and let the sauce simmer for a few minutes until it thickens; return the shredded chicken and toss.

5: Heat your tortilla shells so they fold easily.

6: Add the shredded chicken, shredded cheese, and fold the shells.

7: Bake for 10 minutes.

8: Remove from the oven and gently open shells to add toppings: shredded cheddar, cherry tomatoes, green onion, avocado, and extra jalapeño.

9: Enjoy!