35 mins
Add all ingredients except for corn tortillas and toppings to the Instant Pot in the order in which they are listed.
Cook on high pressure for 10 minutes (Instant Pot will take 10-15 min to preheat) and do a quick pressure release once the cooking cycle is finished.
Open the lid when safe to do so and remove the chicken breasts. Shred apart with a knife and fork.
Meanwhile, blend sauce with an immersion blender until smooth, then add chicken back to pot, tossing to combine.
Serve on warm corn tortillas and top with diced red onion, coriander and cheese. Enjoy!
