Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup, 150g)
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder (5 ml)
  • 1 teaspoon cumin (5 ml)
  • ½ teaspoon smoked paprika (2.5 ml)
  • ½ teaspoon dried oregano (2.5 ml)
  • ½ teaspoon salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • 1 pound boneless, skinless chicken breasts (approx. 450g)
  • 1 cup chicken broth (240 ml)
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained (Ro-Tel or similar, approx. 280g)
  • 1 tablespoon lime juice (15 ml)
  • 12-16 corn or flour tortillas
  • Shredded cheese
  • Sour cream
  • Guacamole
  • Salsa
  • Chopped cilantro
  • Shredded lettuce
  • Diced tomatoes
  • Pickled onions

Instructions:

  1. Turn on Instant Pot to the sauté function. Add olive oil, then onion and cook until softened. Add garlic and spices; cook until fragrant.
  2. Place chicken breasts on top of the onion mixture. Pour in chicken broth and diced tomatoes and green chilies.
  3. Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 10 minutes.
  4. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
  5. Carefully remove the chicken breasts from the Instant Pot and shred them with two forks.
  6. Return the shredded chicken to the Instant Pot and stir to combine with the sauce. Add lime juice. Simmer on sauté mode for a few minutes to allow the sauce to thicken slightly.
  7. While the chicken simmers, warm tortillas in a microwave, oven, or on a dry skillet.
  8. Fill tortillas with the shredded chicken mixture and your favourite toppings.
  9. Serve immediately and enjoy these instant pot chicken tacos!