Shredded Chicken Tacos

Chipotle chiles in vinegary adobo sauce add heat and smoky flavor to the filling for these quick-to-fix tacos.

PREP TIME: 25 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 20 minutes

TOTAL TIME: 45 minutes + 5 minutes simmer

RELEASE: Natural

SERVES: 6

• 1 14.5-ounce can fire-roasted diced tomatoes, undrained
• ½ cup chicken broth
• 1 to 2 canned chipotle chiles in adobo
• 2 cloves garlic, peeled
• 1 teaspoon ground cumin
• 2 pounds skinless, boneless chicken thighs
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 12 6-inch corn tortillas, warmed
• ¾ cup crumbled queso fresco
• 2 tablespoons chopped fresh cilantro
• Lime wedges

PREP

In a blender combine tomatoes, broth, chipotle, garlic, and cumin. Cover and blend until smooth.

Season the chicken with salt and pepper. Select sauté on the Instant Pot® and adjust to normal. Heat oil in pot; add chicken and cook for 2 to 3 minutes per side until browned. Add the blended tomato mixture. Press cancel. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 5 minutes. When cooking is complete, use a natural release to depressurize. Press cancel. Use tongs to remove chicken to a cutting board; shred chicken with a fork.

For a thicker sauce, select sauté and adjust to normal. Bring sauce to a simmer. Cook for 5 minutes to reduce, stirring frequently. Add shredded chicken to pot; heat through. Press cancel.

SERVE

Serve chicken mixture in tortillas topped with queso fresco and cilantro. Serve with lime wedges.