Ensure the stainless steel insert is in the Instant Pot and the sealing ring is in place.
Pour 1/4 cup chicken broth into the Instant Pot, then add the chicken breasts in a single layer.
Sprinkle 2 tablespoons taco seasoning evenly over the chicken and add the minced garlic on top.
Pour 1 cup salsa over the chicken, leaving it on top (do not stir).
Close the lid and set the valve to the sealing position.
Cook on Poultry or Manual high pressure for 12 minutes; the cooker will come to pressure then time down.
When the cook time ends, press Off/Cancel, then carefully switch the valve to venting to release remaining pressure. When the float valve drops, open the lid.
Transfer the chicken to a cutting board and shred with two forks, then return the shredded chicken to the pot and stir to combine with the sauce.
Serve the shredded chicken in tortillas with desired toppings such as chopped tomatoes, onions, and avocado.
