Cooking Instructions:

• Step 1: Prepare the Chicken - Begin by trimming your chicken breasts and cutting them into lengthwise strips. This allows for quicker cooking and easier incorporation into the tacos.
• Step 2: Add Ingredients to the Instant Pot - Place the chicken strips into the Instant Pot. Pour in the Pace Picante Sauce, onion powder, garlic powder, and Green Tabasco Sauce. Squeeze in the fresh lime juice for a zesty kick.
• Step 3: Stir in the Cream Cheese and Green Chiles - Add the cream cheese cubes and the can of diced green chiles (with the juice) to the pot. Stir everything together until the chicken is well-coated in the mixture.
• Step 4: Cook - Seal the Instant Pot lid and set it to cook on high pressure for 10 minutes. Once the cooking time is up, allow for a natural release of pressure for about 5 minutes, then carefully switch to a quick release to release any remaining pressure.
• Step 5: Shred the Chicken - Open the Instant Pot and use two forks to shred the chicken right in the pot. Stir in the grated Mexican Blend cheese until melted and well combined.
• Step 6: Warm the Tortillas - While the cheese is melting, warm your tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until soft and pliable.
• Step 7: Assemble Your Tacos - Spoon the cheesy chicken mixture onto each tortilla. Top with additional grated cheese, sliced olives, and green onions if desired. Serve immediately and enjoy!