Begin by setting your Instant Pot to sauté mode and adding a drizzle of olive oil. Once the oil is hot, toss in the diced yellow onion and sauté until it turns translucent, about 3–4 minutes. Add freshly minced garlic and stir for an additional minute.

Transfer the sautéed onion and garlic into a food processor, along with the canned diced tomatoes. Blend until the mixture becomes smooth.

Pour the blended mixture back into the Instant Pot and stir in the tomato paste, ground cumin, chipotle powder, and chicken broth. Mix everything thoroughly to create a rich sauce.

Place a trivet inside the Instant Pot and season the chicken breasts generously with salt and pepper, then arrange them on the trivet.

Securely seal the lid of your Instant Pot and set it to cook on high pressure for 15 minutes. Once the cooking time is complete, allow for a manual release of the steam.

Remove the chicken from the pot and use two forks to shred it into bite-sized pieces.

Remove the trivet and switch the Instant Pot back to sauté mode. Allow the sauce to simmer for 3–4 minutes until it thickens slightly.

Return the shredded chicken back into the pot and stir to coat it thoroughly with the sauce. Simmer for an additional minute or two before serving.