FOR THE CHICKEN:
1 tablespoon olive oil
2 pounds boneless skinless chicken thighs
1/2 teaspoons salt
1/2 teaspoon black pepper
1 large yellow onion, chopped
4 cloves garlic — minced
2 teaspoons chili powder
3 chipotle peppers in adobo — individual peppers, NOT 3 cans, finely chopped (if you love heat, feel free to add an extra pepper or stir in a few teaspoons of sauce from the can)
1 can diced tomatoes in their juices — (14 ounces) For extra heat, use Rotelle with peppers
1/4 cup lime juice
FOR SERVING:
Corn tortillas, lightly brushed with olive oil and heated in skillet on both sides - can be a little charred.
Any other bonus toppings: fresh cilantro — diced onion, cheese, additional salsa verde, diced avocado (either in place of or in addition to avocado sauce above), plain greek yogurt
INSTRUCTIONS
With the Instant Pot on sauté, the olive oil, onion, garlic, chili powder, and salt. Let cook 3 minutes, until the onion beings to soften. Turn the Instant Pot off (on my model, I hit CANCEL). Stir in the chipotle peppers, tomatoes, and chicken. Arrange the chicken pieces in a single layer (a little overlap is OK, and the chicken will be touching). Pour the lime juice over the top.
Lock the lid in place. Cook on manual pressure for 15 minutes. As soon as the time is up, vent immediately. Once you can open the lid, turn the Instant Pot off. Turn the Instant Pot to SAUTE. Bring to a simmer. Let simmer for 5 to 10 minutes, stirring occasionally, breaking up the chicken, until the liquid reduces by about half.
To serve: Fill the shells with the chicken and add any desired toppings. Enjoy immediately.
RECIPE NOTES
Store leftover chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator. Reheat gently on the stove with a splash of chicken stock or extra salsa to keep it from drying out.
Based on https://www.wellplated.com/instant-pot-shredded-chicken-tacos/ with my changes
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