Instant Pot Chicken Tinga Tacos

This is a quick and easy dinner for a busy night. In general, I’m not a huge fan of the Instant Pot. However, this is the perfect use for it. If you have extra time, be sure to make homemade tortillas, they make all the difference, though store bought will certainly do. This is a mildly spicy dish as written. My husband likes to add some habanero sauce to “kick it up a notch”. Feel free to add your favorite hot sauce if you too like it spicy. I love it just as written!

Ingredients:

1 Tbsp. avocado oil

1 medium yellow onion, chopped

4 cloves garlic, chopped

1 can (14.5 oz) diced, and fire roasted organic tomatoes

4 chipotle peppers (about ½ a can) from a can of chipotles in adobo sauce

2 Tbsp. adobo sauce from the above can

2 tsp. ground cumin

1 tsp. sea salt

1 cup broth

3 lb. chicken thighs (could substitute boneless, skinless chicken breasts)

For serving:

Corn tortillas (make your own if you have the time – SO good!)

Finely chopped red onion

Chopped cilantro

Chopped avocado

Hot sauce if you like it really hot like my husband!

Lime wedges

Directions:

1. Heat a skillet over medium heat. Once hot, add avocado oil and onions. Sauté for 3-4 minutes until beginning to become translucent.  Add garlic and continue to stir for another minute until the garlic becomes fragrant. Turn off heat and set aside.

2. In the bowl of a blender add tomatoes, chipotle peppers and adobo sauce, cumin, salt, broth as well as the sauteed onions and garlic. Blend on low until combined and then raise speed of blender to puree. Continue to blend until smooth.

3. Pour the sauce into the Instant Pot.  Add the chicken and secure the lid. Select manual (or high pressure) and cook on high pressure for 10 minutes. Once the time goes off, use a quick release.

4. Once steam has dissipated, remove the lid and remove the chicken to a cutting board with a juice groove. Shred the chicken using two forks. Return the chicken to the pot. At this point you can let it cool (sauce will thicken slightly) or, if the sauce is too thin, set your Instant Pot to sauté and allow it to simmer, uncovered for 5-10 minutes, stirring occasionally so that it does not stick to the bottom. Then, allow to cool before serving.

5. Serve with corn tortillas, finely chopped red onion, chopped cilantro, chopped avocado, lime wedges and extra hot sauce if your family likes it hot!