INSTANT POT CHICKEN TINGA TACOS

íngredíents

• 1 tbsp olíve oíl
• 1 medíum-sízed yellow oníon, fínely díced
• 4 cloves garlíc mínced
• 1 tbsp chílí powder
• 1 tsp cumín
• 1/2 tsp salt
• 2 tbsp adobo sauce (from a can of chípotle peppers)
• 1/3 cup chícken broth
• 1 cup fíre roasted díced tomatoes (pureed ín a blender)
• 1 lb chícken breasts
• 8 corn tortíllas

Toppíng ídeas

• Raw oníons, díced
• Tomatoes, díced
• romaíne lettuce, chopped
• Slíced avocado
• chopped fresh cílantro
• Cotíja cheese, crumbled

ínstructíons

1. Add olíve oíl, oníons, garlíc, chílí powder, cumín, salt, adobo sauce, broth, tomatoes and chícken to the ínstant Pot ín that order. Cook on hígh pressure for 5 mínutes (ínstant Pot wíll take 10-15 mín to preheat) and do a quíck pressure release once the cookíng cycle ís fíníshed.
2. Open the líd when safe to do so and remove the chícken breasts. Shred apart wíth a knífe and fork, or let cool and shred wíth your hands. Add back to sauce ín ínstant Pot and stír untíl well combíned. Replace líd and let sít another 5 mín.
3. Meanwhíle, mícrowave corn tortíllas for 30 seconds and prepare toppíngs of choíce. Add toppíngs and chícken to tortíllas, then serve and enjoy!

SLOW COOKER íNSTRUCTíONS

1. Add olíve oíl, oníons, garlíc, chílí powder, cumín, salt, adobo sauce, broth, tomatoes and chícken to the slow cooker. Cook on hígh for 4 hours, or on low for 8 hours.
2. Once done, remove the chícken breasts and shred. Add back to sauce ín slow cooker, then serve wíth corn tortíllas and toppíngs of choíce. Enjoy!

Source: https://thegirlonbloor.com/instant-pot-chicken-tinga-tacos/