Add all ingredients except chicken broth to a medium bowl or a gallon-size zip-top bag. Mix together until all the chicken is evenly coated. Cover and refrigerate for 30 minutes.
Add the chicken with all its marinade and the chicken broth to the Instant Pot. Cover, seal, and pressure cook on high for 15 minutes.
Manually release the pressure, transfer the chicken to a plate and shred it with two forks.
Return shredded chicken back to Instant Pot and mix together to coat with juices.
Serve in warm tortillas with onions, cilantro, sour cream, lime wedges, and your other preferred taco toppings.
Notes
Nutritional estimate is only for the meat. It does not include tortillas and toppings.
If you don't have ancho chili powder, use more regular chili powder.