Shredded Chicken Tacos

Instant Pot Instructions

1. In a large bowl, mix the spices together. Add chicken thighs to the bowl and rub the spices all over the chicken.
2. Turn the Instant Pot to sauté and add olive oil to the bottom of the pot. Heat up.
3. Sauté the chicken for 3-4 minutes each side. Don’t try to cook the chicken all at once-do it in batches.
4. Pull the chicken out of the Instant pot and place on a plate.
5. Add in the onion and cook until the onion is translucent, then add the garlic and cook for 30 seconds until fragrant.
6. With the pot still on sauté, pour in half of the chicken broth and deglaze the bottom of the pot by scraping the browned bits off the bottom and into the broth.
7. Add in the lime juice cook for a few minutes then turn off the Instant Pot.
8. Add the chicken back to the Instant Pot and add the rest of the chicken broth.
9. Set the Instant Pot to Manual for 10 minutes and set the value to sealed/closed.
10. After the 10 minutes, quick release the pressure and take the chicken out to shred it.
11. With the chicken out of the pot, turn it to sauté and reduce the liquid down a bit.
12. Once the liquid is reduced to your preference, return the chicken to the pot.
13. If desired, top with my Cowboy caviar recipe! It's scoopable as a snack with tacos and the perfect topping!
14. Warm up some flour tortillas or taco shells. Place the warm chicken in a bowl and stuff the tacos with chicken and toppings of choice. Serve with lime slices and a little cilantro.

Stove Top Instructions

1. In a large bowl, mix the spices together. Add chicken thighs to the bowl and rub the spices all over the chicken.
2. Heat the olive oil in a large skillet. Fry the chicken in batches, 3-4 minutes each side. Remove and place on a plate.
3. Add in the onion and cook until the onion is translucent, then add the garlic and cook for 30 seconds until fragrant.
4. Pour in half of the chicken broth and deglaze the bottom of the skillet by scraping the browned bits off the bottom and into the broth. Stir in the lime juice and cook for a few minutes.
5. Add the chicken back to the skillet and add the rest of the chicken broth.
6. Place a lid on top of the pan and simmer the chicken and broth for 20-25 minutes, until the chicken has cooked all the way through.
7. Remove the chicken, shred it, then return the shredded chicken to the pan. Keep cooking until the liquid has reduced and is thickened to your liking. (you don't need to remove the chicken as stovetop is going to lose a lot of liquid compared to the instant pot! This is going to take less time to reduce the liquid.)
8. If desired, top with my Cowboy caviar recipe! It's scoopable as a snack with tacos and the perfect topping!
9. Warm up some flour tortillas or taco shells. Place the warm chicken in a bowl and stuff the tacos with chicken and toppings of choice. Serve with lime slices and a little cilantro.