An Instant Pot is a great way to get all-day simmered flavor in less than an hour. These tacos come together quickly and easily for a healthy weeknight dinner.
Ingredients (serves 10)
1 Tablespoon olive oil, divided
2 pounds boneless, skinless chicken breasts
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
1 small onion, thinly sliced
4 cloves garlic, minced
2 teaspoons chili powder
2 teaspoons cumin
2-3 chipotle peppers in adobo, minced
1 (14 ounce) can fire-roasted or plain diced tomatoes in juice
1/4 cup fresh lime juice
2 avocados, sliced
1 cup shredded lettuce
Taco shells or small tortillas
Season both sides of the chicken with 1/2 teaspoon kosher salt and black pepper.
Set the Instant Pot to SAUTE. Heat 1/2 tablespoon of the olive oil. Once hot, add half the chicken and sear both sides for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Remove to a plate and set aside. Add the second half of the chicken and sear each side for 2 to 3 minutes each. Remove to the same plate.
With the Instant Pot still on sauté, add the remaining olive oil. Add the onion and cook for 3 minutes until softened. Add the garlic, chili powder, cumin, and remaining salt. Let cook 30 seconds. Turn the Instant Pot off. Stir in the chipotle peppers, tomatoes, and reserved chicken. Add the lime juice.
Lock the lid in place. Cook on manual pressure for 8 minutes. As soon as the time is up, vent immediately. Once you can open the lid, turn the Instant Pot off, and then remove the chicken to a large bowl or plate. Turn the Instant Pot to SAUTE. Bring the cooking liquid to a simmer. Let simmer for 5 minutes, stirring occasionally, until the liquid reduces slightly. Meanwhile, shred the chicken with two forks or chop into small pieces.
Once the liquid is reduced, turn the Instant Pot off, return the chicken into the Instant Pot, and then stir the chicken to coat in the sauce.
Serve in taco shells or tortillas with slices of avocado and shredded lettuce.