Place the chicken thighs in multi-cooker. Pour the chicken broth over chicken and sprinkle with taco seasoning. Turn thighs to disperse seasoning in broth.

Secure the pressure lid and pressure cook on high for 15 minutes. Quick release the steam.

Use a pair of tings to shred the chicken – it should fall apart easily. Don’t worry if there are some large chunks, they will separate as the chicken continues to cook.

Set multi-cooker to sauté on high. Sauté the chicken, stirring frequently for about 10 minutes until the liquid is absorbed, but chicken is still moist.

Serve with tortillas and your choice of accompaniments.