Pulled Chicken Tacos

Ingredients:

For the Chicken:

• 500g boneless, skinless chicken thighs
• 2 tsp cumin powder
• 2 tsp coriander powder
• 1 tbsp smoky paprika
• 2 tbsp dried oregano
• Salt and pepper to taste
• Juice of 1 lemon
• 1 large onion, finely diced
• 1 tbsp minced garlic
• 1 tbsp tomato paste (Mutti brand recommended)
• 400g can crushed tomatoes (Mutti brand recommended)
• 1 cup water or chicken stock
• 1 tbsp olive oil (2 tsp for sautéing)

To Serve:

• Tortillas (corn or flour)
• 1 cup chopped coriander
• 1 cup shredded lettuce
• Sour cream
• Shredded cheese (cheddar, Monterey Jack, etc.)
• Sliced jalapeños
• Mashed avocado 
• Lime wedges

Method:

1. Marinate the Chicken: In a large bowl, combine the chicken thighs with cumin powder, coriander powder, smoky paprika, oregano, salt, pepper, and olive oil. Ensure the chicken is evenly coated in the marinade.
2. Turn on the Instant Pot to the "Sauté" setting. Add olive oil and then add the diced onion and minced garlic. Cook for 2-3 minutes, until softened. Stir in the tomato paste and cook for an additional minute.
3. Stir in the crushed tomatoes and water or chicken stock. Bring the mixture to a simmer. Return the marinated chicken thighs to the pot, ensuring they are submerged in the liquid. Mix everything well.
4. Secure the Instant Pot lid .Cancel the "Sauté" mode. Select the "Pressure Cook" setting and cook for 4 minutes. Allow for a natural pressure release, then carefully quick release any remaining pressure.
5. Once the pressure is released, open the Instant Pot. Shred the chicken using two forks.
6. Turn the Instant Pot back to the "Sauté" setting. Cook for 2-3 minutes, stirring occasionally, until the sauce has thickened slightly.
7. Warm the tortillas according to package instructions. Spoon the pulled chicken into the tortillas. Top with shredded lettuce, sour cream, shredded cheese, jalapeños, and chopped coriander. Add mashed avocado and lime wedges, if desired.