Name: Instant Pot Green Chili Chicken Tacos
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 8 to 10 servings
Ingredients: 2 tablespoons avocado oil; 4 scallions, thinly sliced; 3 cloves garlic, gently smashed; 1 jalapeno, minced (leave the seeds in); 1/2 cup chicken stock; Three 4-ounce cans diced mild green chiles; 2 limes, zest removed, limes halved; 1 tablespoon ground cumin; 1 tablespoon dried oregano; 1 1/2 teaspoons kosher salt, plus more as needed; 1 teaspoon freshly ground black pepper, plus more as needed; 2 pounds boneless skinless chicken thighs; Butter lettuce cups, for servings; Sliced avocado, for serving; Cilantro leaves, for garnish; Thinly sliced radish rounds, for garnish

Directions

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21m Easy 94%

CLASS

Special equipment:

6-quart Instant Pot® multi-cooker

Set a 6-quart Instant Pot® to high saute (see Cook's Note). When hot, add in the oil, scallions, garlic and jalapeno. Cook, stirring, until softened and fragrant, 2 to 3 minutes. Hit cancel.
Add the stock, chiles, lime zest, cumin, oregano, salt and pepper. Mix together. Add in the chicken and stir so everything is coated and covered. Follow the manufacturer's guide for locking the lid and preparing to cook. Set pressure to normal (or "poultry" setting) for 20 minutes.
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
Set the pot to high saute and cook 12 to 15 minutes, stirring frequently. As you stir the chicken will begin to break apart and shred. You want most of the liquid to absorb, leaving a thick sauce. Squeeze in the juice of the halved limes. Taste the chili and add more salt or pepper if needed.
To serve, ﬁll the lettuce cups with the shredded chicken followed by a few slices of avocado, cilantro leaves and radish rounds.