Place the two defrosted chicken breasts, chicken broth, and chicken seasonings into inner pot of the 6 qt. Instant Pot.
Set Instant Pot to Poultry setting, with pressure stopper set to vent. Chicken will cook about 10-15 minutes, depending on how long it takes to get instant pot up to temperature and pressure.
While chicken is cooking, chop onion, green pepper, and red cabbage and place in mixing bowl. Add grated carrot, salt, ground pepper, lemon juice, and 1 tablespoon miracle whip. Add more seasoning, miracle whip, and lemon juice to taste. Mix well.
For the chipotle aioli sauce: mix the egg yolks, lemon juice, garlic powder, salt, ground pepper, and chipotles in adobo in a food processer; electric would be quickest but a hand processeor also works.
Once the above ingredients have been mixed well; add in vegetable oil and miracle whip (or mayonnaise) until smooth. Season chipotle sauce to taste.
After chicken is done, be sure to carefully set the pressure gauge to vent, waiting until all pressure steam has been released. Once released, transfer chicken breasts to a plate and shred with two forks.
To build tacos: Warm tortilla shells on a skillet over the stove or in the microwave.Spread a tablespoon of sour cream and a tablespoon of chipotle sauce on the tortilla.Place a "handfull" (open to interpretation on the amount) of cabbage slaw on top of sauces. Add shredded chicken on top of cabbage slaw layer. Add blue cheese crumbles, extra chipotle sauce, and mild salsa (if desired).Squeeze a quarter of fresh lime juice on top.