2 lbs boneless skinless chicken breasts
2 cans diced tomatoes 10 oz cans
2 cups chicken broth
2 tablespoons taco seasoning
2 teaspoons minced garlic
1/2 onion chopped
1 green bell pepper chopped
1 red bell pepper chopped

2 lbs boneless skinless chicken breasts 2 can s diced tomatoes 10 oz cans 2 cup s chicken broth 2 tablespoons taco seasoning 2 teaspoons minced garlic 1/2 onion chopped 1 green bell pepper chopped 1 red bell pepper chopped

Combine all the ingredients in the Instant Pot.
Lock the lid on top and set the valve to sealing.
Hit the soup/broth button it should set the timer for 30 minutes.
After the 30 minutes ventilate.
Remove the chicken, shred and return it back to the instant pot.
Stir to combine the flavors. Serve with your favorite toppings. I topped mine with shredded cheddar cheese, sour cream and chopped cilantro.