Instructions

1. Rub the chicken with the taco seasoning and 1⁄4 tsp of the salt and place in a 6-quart multicooker. Pour the broth over the chicken.
2. Close and lock the lid of the cooker; turn the pressure release valve to the sealing position. Program the cooker to cook on manual on high pressure for 9 minutes.
3. Combine the tomato, avocado, and onion in a medium bowl. Whisk together the oil, vinegar, and remaining 1⁄8 tsp salt in a small bowl, and pour over the avocado mixture, stirring gently. Let stand until ready to serve (up to 1 hour).
4. Preheat the oven to 375°F. Line a baking sheet with aluminum foil.
5. Turn the pressure release valve to the venting position to quickly release the pressure (steam) from the cooker until the float valve drops. Carefully remove the lid. Transfer the chicken breasts to a cutting board or plate and let cool for 5 minutes.
6. Meanwhile, lightly coat both sides of each tortilla with cooking spray; place on the prepared baking sheet.
7. Bake the tortillas until lightly browned and crisp, 10 to 15 minutes, turning once. During the last 5 minutes of baking, shred the chicken with two forks.
8. Top each tortilla with 1⁄4 cup of the shredded chicken, about 3 Tbsp of the avocado mixture, and 1 1⁄2 tsp of the cheese. Garnish with cilantro, if desired.