Preheat your oven to 350°.

Add the lime juice, chicken broth and sweet chili sauce to the inner pot of your electric pressure cooker. Give it a quick whisk to combine.

Season the chicken breasts with garlic salt and pepper. Add the chicken to the pot with the liquid. Add the lid and turn the knob to seal. Cook on high pressure for 10 minutes.

When the cooking time is complete, allow the pot to sit for 5 minutes to naturally release some of the pressure. After 5 minutes, carefully turn the knob using an oven mitt to vent to release the remaining pressure.

Remove the lid from the pot. Remove the chicken breasts and set them aside to rest on a cutting board for 5 minutes.

Turn the pressure cooker to sauté on high heat. Let the liquids reduce while the chicken is resting.

Meanwhile, while the chicken is cooking, spray the tortillas with olive oil. Fold them in half and place them between the slots of an upside down muffin tin. Bake at 350° for 6-8 minutes or until they are crunchy.

After the chicken has rested for a few minutes, use two forks to shred the meat.

Turk off the pressure cooker and return the shredded meat to the reduced liquid so it can absorb some more flavor and moisture. Give it a quick stir and pour off any excess liquid. (Save the liquid to make some flavorful rice later!)

Serve the shredded chicken in a bowl on a board along with the remaining toppings and crispy flour tortilla shells. Enjoy building your own tacos!