Add broth to the instant pot followed by meat and remaining ingredients.
Make sure vent is closed. Secure lid and select manual button. Set time to 45 minutes. When time is over allow the instant pot to release pressure on its own for 15 minutes and then carefully turn vent to open to release any remaining pressure.
Unlock the lid and remove meat with a slotted spoon. Shred pork with two forks. I like to leave large pieces in mine as well.
Serve with tortilla shells and desired taco garnishes such as tomatoes, lettuce, cheese, salsa, and cilantro.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.