Ingredients:

  • 2 lbs boneless, skinless chicken thighs (or breasts), trimmed
  • 1 Tbsp Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 cup low sodium Chicken Stock
  • 2 Tbsp freshly squeezed Lime Juice
  • 1 tsp Apple Cider Vinegar (optional)
  • 1 ½ Tbsp Chilli Powder
  • 1 Tbsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • ¼ tsp Cayenne Pepper (optional, adjust for heat)
  • 12–18 Small corn or flour tortillas (warmed)
  • Shredded cheese (for serving)
  • Salsa verde or pico de gallo (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Finely chopped coriander (cilantro) (for serving)

Instructions:

  1. Prepare the Seasoning: In a small bowl, combine all ingredients for the Homemade Taco Seasoning Blend (chilli powder, cumin, paprika, oregano, salt, pepper, cayenne). Set aside.
  2. Sauté Aromatics: Select the “Sauté” function on the Instant Pot (IP). Add the olive oil. Once hot, add the diced onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Deglaze: Pour in half of the chicken stock (120 ml). Use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is crucial to prevent the 'Burn' error.
  4. Add Chicken and Seasoning: Place the chicken into the pot. Sprinkle the seasoning blend evenly over the chicken. Add the remaining chicken stock, lime juice, and apple cider vinegar. Ensure the liquid covers most of the chicken, but do not stir.
  5. Seal and Cook: Secure the lid and ensure the venting valve is set to the 'Sealing' position. Select the 'Manual' or 'Pressure Cook' setting on High Pressure. Set the timer for 15 minutes.
  6. Release Pressure: Once cooking is complete, allow the pressure to release naturally (Natural Pressure Release, NPR) for 10 minutes. Then, carefully switch the valve to 'Venting' (Quick Release, QR) to release any remaining pressure.
  7. Shred the Chicken: Carefully remove the cooked chicken pieces and place them on a cutting board or in a mixing bowl. Use two forks or a stand mixer to shred the chicken finely.
  8. Reduce Sauce (Optional): If the liquid remaining in the IP is too watery, set the IP back to the 'Sauté' function. Let the liquid simmer and reduce for 3–5 minutes until it thickens slightly into a rich sauce. Press 'Cancel' when reduced.
  9. Combine and Serve: Return the shredded chicken to the sauce in the IP and toss until fully coated. Taste and add extra salt or lime juice if needed. Serve immediately in warm tortillas with desired toppings.