1-First, place the 1 1/2 pounds of chicken breasts in your Instant Pot or slow cooker. Combine the seasonings 2 teaspoons of ancho chili powder, 1 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon salt, and 1/4 teaspoon pepper and sprinkle them over the chicken along with 1 minced garlic clove. For the next part, pour 1 cup of fire-roasted salsa over the chicken to cover it completely, ensuring every piece soaks up that zesty goodness.

2-Second, cook the mixture in the Instant Pot for 13 minutes on poultry or manual mode, or in a slow cooker on low for 5 to 6 hours. The total prep time is about 10 minutes, with 25 minutes of cooking, so the whole meal is ready in around 35 minutes. Once it’s done, shred the chicken and mix it back into the salsa along with 2 tablespoons of fresh cilantro for a burst of freshness.

3-Third, warm your 10 corn or flour tortillas in a separate pan or microwave to make them soft and ready to hold the filling. Now, assemble your tacos by adding the shredded chicken mixture to each tortilla and topping with items like shredded Monterey Jack cheese, romaine lettuce, diced Roma tomatoes, guacamole, sour cream, and a dash of hot sauce if you like it spicy. Serve right away, and feel free to customize based on what your family enjoys it’s all about making mealtime fun and flexible.