Combine the taco seasoning and cumin and rub the mixture into both sides of the chicken breasts,.

Preheat the Instant Pot by selecting saute and adjust to high heat. Add oil.

Once the oil is ready add your chicken breasts. In our 6 Quart Instant Pot we cook two breasts at a time so two batches.

Let cook 4-5 minutes per side or until nicely browned. Remove from pot and place on plate.

Add 1 tsp taco seasoning to leftover oil and stir in.

Pour in chicken stock, taco sauce and canned diced tomatoes. Bring to a boil.

Add rack to Instant Pot and place chicken breasts on top of rack. Pour in any chicken juices that have accumulated on the plate.

Lock the lid in place.

Select Manual or Pressure Cook. Adjust the pressure to low. Set timer for 8 minutes.

When done naturally release the pressure for 10 minutes and then quick release any remaining pressure.

Unlock and remove lid.

Remove chicken breasts to a clean plate. Cover with foil and give them a minute or two to cool down.

Using to forks shred the chicken. Return to Instant Pot and mix into remaining juices.

Keep warm while you prepare your toppings and tortillas.

Remove from pot when ready to serve and spoon into a bowl or on a platter.

Serve with warm tortillas and your favourite toppings.