Instant Pot Chicken Tacos

Name: Instant Pot Chicken Tacos
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8
Ingredients: 3 tablespoons olive oil; 2 teaspoons white wine vinegar; 2 teaspoons chili powder; 2 teaspoons ancho chili powder; 1 ½ teaspoons kosher salt; 1 teaspoon onion powder; 1 teaspoon garlic powder; ½ teaspoon ground cumin; ½ teaspoon smoked paprika; ½ teaspoon freshly ground black pepper; 2 tablespoons lime juice ((about 1 lime)); 2 pounds boneless skinless chicken thighs or breasts; ¼ cup chicken broth ((or water)); Corn tortillas, flour tortillas, or taco shells; Shredded lettuce, cheese, sour cream, cilantro

Prep 30 min Cook 10 min Serves 8 Source

Ingredients

3 tablespoons olive oil
2 teaspoons white wine vinegar
2 teaspoons chili powder
2 teaspoons ancho chili powder
1 ½ teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon freshly ground black pepper
2 tablespoons lime juice ((about 1 lime))
2 pounds boneless skinless chicken thighs or breasts
¼ cup chicken broth ((or water))
Corn tortillas, flour tortillas, or taco shells
Shredded lettuce, cheese, sour cream, cilantro

Steps

1
Add all of the ingredients except the chicken broth to a medium bowl. Toss together to coat, cover, and refrigerate for 30 minutes.
2
Add the chicken with all the marinade juices and the chicken broth to the Instant Pot. Cover, seal the pressure valve, and cook on high manual pressure for 10 minutes, then let the pressure release naturally for 5 minutes, then carefully release the pressure manually by using the quick-release valve.
3
Transfer the chicken to a cutting board and shred with two forks. Transfer back to Instant Pot and mix together with all the juices to coat.
4
Serve in warm tortillas with lettuce, cheese, cilantro, sour cream, and your favorite taco toppings.