INSTANT POT CHICKEN TACOS

Taco night just got even better (and quicker!) with the juiciest, most flavorful shredded salsa chicken!

INGREDIENTS

2 pounds boneless, skinless chicken thighs or chicken breasts

Kosher salt and freshly ground black pepper, to taste

1 tablespoon canola oil

1 small onion, diced

3 cloves garlic, minced

1 teaspoon chipotle chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 cup restaurant-style salsa

1/2 cup Mexican beer, such as Modelo*

FOR SERVING

Tortillas, flour or corn

Pico de gallo

Sliced avocado

Sliced jalapeños

INSTRUCTIONS

Set a 6-qt Instant Pot® to the high saute setting.

Season chicken with 1 1/4 teaspoon salt and 3/4 teaspoon pepper. Heat canola oil; working in batches, add chicken and cook until golden brown, about 3-4 minutes per side; set aside.

Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, chipotle chili powder, cumin and oregano until fragrant, about 1 minute.

Stir in salsa and beer, scraping any browned bits from the bottom of the pot.

Return chicken to the pot and gently toss to combine.

Select manual setting; adjust pressure to high, and set time for 8 minutes for chicken thighs or 13 minutes for chicken breasts. When finished cooking, quick-release pressure according to manufacturer’s directions.

Remove chicken from the Instant Pot® and shred using two forks; season with salt and pepper, to taste, if needed.

Serve immediately in tortillas with desired toppings.