Instructions

• Trim any visible fat from the chicken breasts and cut each breast into 3–4 lengthwise strips.
• Place the chicken strips in the Instant Pot. Add 1/2 cup Pace Picante Sauce, 1 tsp onion powder, and 1 tsp garlic powder; stir gently to coat.
• Close and lock the Instant Pot lid and set the valve to SEALING. Cook on HIGH PRESSURE for 8 minutes.
• When the cook time ends, allow a 10-minute NATURAL RELEASE, then move the valve to VENTING to quick-release any remaining pressure. Open the lid.
• Use tongs to transfer the chicken strips to a cutting board and let them rest briefly so they’re easier to handle.
• While the chicken rests, set the Instant Pot to SAUTÉ on LOW. Let the cooking liquid in the pot simmer until it reduces to about 1/2 cup (about 3–6 minutes).
• Meanwhile shred the chicken with two forks into bite-size pieces.
• Turn the Instant Pot off. Add 1 T Green Tabasco Sauce, 2 T fresh-squeezed lime juice, the entire can (4 oz) diced green chiles with their juice, and the 4 oz cream cheese (in cubes) to the reduced liquid. Whisk or stir until the cream cheese is melted and the sauce is smooth and creamy.
• Return the shredded chicken to the Instant Pot and stir to combine. If the chicken has cooled, turn SAUTÉ/LOW on for 1–2 minutes to warm through.
• Add 3/4 cup grated Mexican Blend cheese to the chicken mixture and stir until the cheese is melted and evenly incorporated. Turn the Instant Pot off.
• Heat the tortillas in a hot, dry skillet about 1 minute total (flip once) until warmed and pliable.
• Fill each tortilla with the creamy chicken mixture, then sprinkle with the remaining about 3/4 cup grated Mexican Blend cheese reserved for serving. Top with sliced olives and/or sliced green onions if desired. Serve immediately.