Place two Chicken Breasts in the Instant Pot, and sprinkle Garlic Salt, and pepper on chicken.

Drizzle with Olive oil, and slice half of a lime, and place in the Instant Pot. Squeeze the juice from the other half of the lime onto the chicken.

Add 2 cups of Chicken broth, and place the lid on the Instant Pot. Make sure the Pressure valve is set to 'SEALING', and press the Poultry button, and set the time for 15 minutes.

When the Chicken is finished cooking, turn the pressure valve to 'VENTING' to make sure all the pressure has been released. Check to make sure the Float Valve has dropped down, and then open the lid.

Remove the Chicken Breasts to a plate, and let cool for 5 minutes. Shred chicken, and wrap in foil to keep warm.

While the chicken is cooking, turn over a muffin tin, and place the Taco shells between the muffin tin rows, forming a small taco shell.

Spray with Spray Olive oil, and bake for 7 minutes at 350 degrees. Remove from oven, and serve.

Make the Guacamole: Scoop out 4 Avocado's and chop in small pieces. Smash with a fork, but leave chunky.

Chop 1 small red Onion, and mix with Avocado's. Add 1 teaspoon of minced garlic, 1 chopped tomato, the juice from 1 lime, ½ teaspoon of coarse ground Himalayan salt, and black pepper to taste.

Mix all together in a bowl, and serve.

Open 1 can of Pinto beans, and add 1 Tablespoon of chopped Onion, and 1 Tablespoon of chopped Bacon. Stir well, and sprinkle with Garlic salt.

Add 1 Tablespoon of Taco sauce, and 1 Teaspoon of brown sugar. Stir, and bring to a boil. Turn off heat, and spoon beans into an oven safe dish.

Mash beans with a potato masher, and top with Shredded Cheddar cheese.

Bake for 15 minutes at 350 degrees, or until cheese is melted, bubbly and golden brown.

Chop or slice, the red onion, Cherry tomatoes, Lettuce, Avocado's, Jalapeno's, and Cilantro.

Place in small dishes or serve on a board.