Instant Pot Chicken Tacos
Servings 4 servings
Ingredients
- 6 - 8 Foster Farms Bone-in Skin-on Chicken Thighs (or boneless skinless)
- 1 teaspoons kosher salt, plus more to taste
- 3/4 teaspoons dried Mexican oregano, rubbed between your fingers to break into smaller bits
- 3/4 chile powder*
- 3/4 teaspoons ground cumin
- 3/4 teaspoons freshly ground black pepper
- 1 onion, peeled and sliced into large rings
- 1 jalapeno, halved
- 4 garlic cloves
- Zest and juice of 1/2 orange
- Zest and juice of 1 lime
For serving: small flour tortillas, chopped onion, chopped cilantro, salsa, lime wedges
Instructions
- Remove the skin from the chicken thighs and discard or save for another use (like making crispy chicken skin in the oven!).
- Add salt, oregano, chile powder, cumin, and black pepper to a small bowl, stirring to combine. Season chicken all over with the seasoning mix.
- Place onion rings in the bottom of an Instant Pot in an even layer. Place chicken on top of the onion rings, then tuck jalapeno halves and garlic cloves between the chicken. Top with citrus zest, then pour citrus juice down the side of the Instant Pot, so it reaches the bottom of the pot without disturbing all the spices.
- Seal the lid and cook on high pressure for 12 minutes. Release the pressure naturally (up to 15 minutes), and using a tongs, transfer chicken to a large container. Shred meat using two forks, then season to taste with salt. Discard the bones. Strain the cooking liquid, then return the liquids to the pot. Using the saute function, reduce the sauce until thick (about 8 to 10 minutes). Toss shredded chicken in the sauce, then check for seasoning one last time.
- To serve, warm flour tortillas on the stovetop. Top tortillas with the chicken filling, chopped onion and cilantro and salsa. Finish with a squeeze of lime.
Notes
*I used New Mexican chile powder here, but feel free to use whatever you have on hand.