Instant Pot Shredded Chicken Tacos

Summer.  Hot.

Summer in Texas.  Brutal.

We are getting a little bit restless here this summer.  We are really missing our daily walks outside and park adventures.  Is it Fall yet?  Our adventures now consist of going to the grocery store or Mall and aimlessly walking around.  True story, today we bought one thing - Bananas-and it took us 1.5 hours.  Charlie likes to walk down every aisle and touch EVERYTHING and ask what it is.  Hey, free air conditioning-I'll take it.

I really like using my Instant Pot during the summer because it keeps me from turning my oven or stove top on and keeps my kitchen a lot cooler.

This is my favorite meal to make in my instant pot!  I make it all the time!  My poor husband is probably so sick of it : )  I was looking for a taco recipe that didn't call for any tomatoes, and this one found me!  I like to make a double batch and freeze half for another dinner.  I usually serve it with black beans, rice, and avocado either in a tortilla or on a salad.

I've been asked if you can make this in a slow cooker, and honestly I don't know.  I haven't done much slow cooker cooking, so I'm not sure if it would work or not!

Instant Pot Shredded Chicken Tacos
Adapted from Life made simple blog

1 TBSP olive or coconut oil
2 lbs. boneless, skinless chicken thighs lightly seasoned*
1 Large onion, sliced
1 jalapeno, minced
4 cloves garlic, minced
1 tsp. chili powder
1 tsp. cumin
1/2 tsp coriander
1/2 tsp paprika
1/2 tsp kosher salt
1/4 tsp oregano
Juice of 2 large oranges
Juice of 2 limes

*I use a cajun seasoning or just salt and pepper.  I use thighs, but you can use white meat too.

Turn Instant Pot on to "Saute" Mode.  Coat bottom of pan with oil.  Place half of seasoned chicken into pot and cook until slightly browned - about 2-3 minutes each side.  Remove from pan and repeat with remaining chicken.  Remove chicken from pot.  Add onions and jalapeno to pot and saute for 4-5 minutes.  Add garlic and cook about one minute.  Add chicken back into pot along with all of the spices and juices.  Stir to combine.  Put lid on pot and seal.  Set to "poultry" setting and set time to 15 minutes.  After it finishes cooking let it sit for 5 minutes before releasing the pressure.  If there is a large amount of liquid left set pot to "Saute" mode again and cook down until liquid reduces.  Be sure to stir so it doesn't burn on the bottom.  Using 2 forks break the chicken apart into shredded chunks.