For shredded chicken breast: Using an Insta Pot, add 2 cups water to pan, add 3 thawed chicken breast, close lid, and set manual for 10 minutes (frozen breast add 5 additional minutes). Once time is up, allow natural release for 10 minutes. Drain water. Add cream cheese and 1/4 cup taco seasoning. Using forks shred chicken and mix well. Set aside. Preheat oven to 400°F. Lightly spray a 9×13 glass dish with nonstick spray. Starting with the tortilla shells add about 2 Tbsp of refried beans (on each) and spread beans. Set taco shell in the middle of the tortilla. (see photo above for reference)Bake the taco shells for about 5 minutes, to allow them to get crispy. Remove from oven and fill each shell with chicken mixture. Add sliced olives, then top with shredded Colby Jack cheese, don’t be shy with the cheese! Bake for 7 minutes or until cheese is melted and edges are turning brown. Remove from the oven and top your gordita tacos with additional toppings as desired.