Use quick pressure release immediately after cooking to stop the cooking process and prevent tough, overcooked chicken. This locks in moisture and maintains that perfectly tender texture.

Shred the chicken while it's still steaming hot using two forks or meat shredders—the warmth makes fibers separate cleanly and helps the spices absorb better into the meat.

Use the Instant Pot's sauté function to brown the chicken breasts for 2-3 minutes per side before pressure cooking. This creates a flavorful crust that enriches the entire dish.

Slice avocados just before serving and dress them lightly with lime juice and salt to prevent browning and enhance their creamy richness in each taco.

Warm tortillas directly over a gas flame or in a dry skillet for 15-20 seconds per side to add subtle char, improve pliability, and prevent them from tearing when filled.