Instant Pot Chicken Tacos and Tostadas

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We’ve been making this recipe for the last few weeks and having a batch of this flavorful chicken in the fridge is a time-saver on busy nights. It’s so delicious and versatile that we never get bored of it. We use it for tacos, tostadas, burritos, rice and bean bowls, and even as fillings for sandwiches. Supplementing with a variety of toppings can take it in a completely different direction. Sometimes I’ll make banh mi with it – goes really well with Vietnamese style pickled daikon and radish, and freshies like cilantro and cucumbers, all in a nice baguette.

NOTES:
• Use this recipe as a roadmap and adjust the seasonings and spiciness to your own preference.
• Thigh meat just tastes better and shreds much better. We tried with breast meat and it was only just okay.

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Today’s Ingredients:
2½-3 lbs boneless, skinless chicken thighs, patted dry
salt & black pepper, to taste
¼ cup vegetable oil (any neutral oil)
1 large onion, sliced
3 large garlic cloves, minced
1 tsp sofrito flavor base (Better-than-Bouillon Culinary Collection in the video)
1 tsp chipotle powder
1 tsp ground cumin
1 tsp dried oregano
½ tsp dried thyme
1 cup water
10 oz can diced tomatoes with chilies (any flavor or heat level you like)
fresh lime juice, to taste
tortillas, taco and/or tostada shells, for serving

Optional Toppings/Fillings: Use your preferred components to build a taco bar. Some of our favorites include:
• refried beans
• guacamole
• pico de gallo
• thinly shredded lettuce
• lime wedges
• shredded cheese
• crumbled cotija cheese
• Mexican crema
• hot sauces or salsas

Instructions:
1. Preheat the Instant Pot on the highest sauté setting and add the oil when the display reads “HOT.” Season 3-4 chicken thighs with salt and pepper and add to the pot, seasoned side down, into the hot oil. Let the meat brown well on that side, season the bottoms with salt and pepper, and flip to brown on the other side. This should take 5-7 minutes per side. Move the browned thighs to a holding bowl as you continue to cook remaining thighs. [NOTE: Make sure to work in batches to avoid overcrowding the pot and wait to season until just before cooking so the surface of the meat stays dry which will help with browning. Be patient, this step is important in building flavor.]
2. Add the onion and cook, stirring once or twice, until just softened. This step should take about 5 minutes.
3. Add the garlic, sofrito flavor base, chipotle powder, cumin, oregano, and thyme. Cook, stirring constantly, for just another minute.
4. Add the water and deglaze the bottom of the pot. Make sure to scrape up all the stuck-on browned bits to avoid getting a “BURN” warning later. That’s also where all the flavor is!
5. Stir in the can of diced tomatoes and chilies. Then add back the browned thighs and any collected juices. Toss gently to coat with the cooking liquid and arrange them so that they are all evenly distributed around the pot. It’s okay if they’re not fully submerged.
6. Lock and seal the lid and cook on HIGH for 10 minutes followed by a 10 minute natural pressure release. Then release any remaining pressure before reopening the lid.
7. Use a slotted spoon to scoop out the thighs along with as many tomato and onion bits that you can. Shred the chicken. Taste and add lime juice if you like.
8. Serve as you like and ENJOY! Tacos, tostadas, burritos, tortas, rice and bean bowls, etc.