Instant Pot Chicken Tacos
The ultimate comfort food, Instant Pot Chicken Tacos are bursting with flavor and perfect for an easy weeknight dinner. Tender chicken thighs seasoned to perfection, brightened with zesty citrus, and wrapped in warm tortillas make for a satisfying meal. Try this recipe tonight to bring your family together around the table!
Equipment
- Peeler
- Instant Pot
- Oven
- Mixing Bowl
- Wooden Spoon
- Chef's Knife
Ingredients
- 6 to 8 Foster Farms Bone-in Skin-on Chicken Thighs (or boneless skinless)
- 1 teaspoon kosher salt plus more to taste
- ¾ teaspoon dried Mexican oregano rubbed between your fingers to break into smaller bits
- ¾ teaspoon chile powder
- ¾ teaspoon ground cumin
- ¾ teaspoon freshly ground black pepper
- 1 onion peeled and sliced into large rings
- 1 jalapeno halved
- 4 garlic cloves
- ½ orange zest and juice of
- 1 lime zest and juice of
Instructions
- Remove the skin from the chicken thighs and discard or save for another use. Add salt, oregano, chile powder, cumin, and black pepper to a small bowl, stirring to combine. Season chicken all over with the seasoning mix. Place onion rings in the bottom of an Instant Pot in an even layer. Place chicken on top of the onion rings, then tuck jalapeno halves and garlic cloves between the chicken. Top with citrus zest, then pour citrus juice down the side of the Instant Pot. Seal the lid and cook on high pressure for 12 minutes. Release the pressure naturally, and using tongs, transfer chicken to a large container. Shred meat using two forks, then season to taste with salt. Discard the bones. Strain the cooking liquid, then return it to the pot. Using the sauté function, reduce the sauce until thick. Toss shredded chicken in the sauce, then check for seasoning. To serve, warm flour tortillas on the stovetop. Top tortillas with the chicken filling, chopped onion, and cilantro and salsa. Finish with a squeeze of lime.
Notes
- Tip: I used New Mexican chile powder here, but feel free to use whatever you have on hand.