Next, pour a cup of chicken broth over the top of the chicken. Place the lid on the Instant Pot and lock into place.
Check to make sure the vent is sealed and then set the pot on high pressure for ten minutes.
At the end of the cooking time, release the steam then using pot holders remove the bowl from the cooker. Pour off any remaining liquid and discard.
Remove the chicken to a cutting board or plate and shred using two forks.
Return the chicken to the bowl and place back into the pressure cooker. Turn on the sauté function and then add Caesar dressing, garlic powder, onion powder and chopped parsley to chicken. Stir it together and then warm through.
Turn off pot and allow the mixture to cool. Spoon desired amount on to tortilla. Fold bottom of tortilla to create a pocket and then roll it crossways. If you are not eating right way the chicken mixture will keep up to seven days in a tightly sealed container in your refrigerator.
*If cooking frozen chicken breasts alter cooking time to 20 minutes