Ingredients

The following ingredients have 2 Servings
  • 1 tbsp canola oil (OR vegetable OR avocado oil)
  • 2 lbs boneless skinless chicken (cubed and lightly seasoned* (I used a combo of breasts and thighs))
  • 1/2 yellow onion (thinly sliced)
  • 4 cloves garlic (minced)
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp paprika
  • 1/2 tsp kosher sea salt
  • 1/4 tsp oregano
  • 2 oranges (juiced)
  • 2 limes (juiced)
  • 1/2 jalapeno (minced (or a whole pepper if you prefer slightly spicier) )
  • 1/2 cup fresh cilantro (chopped)
  • corn tortillas
  • red onion (diced)
  • cotija (or queso fresco cheese)
  • salsa verde
  • cilantro (chopped)
  • lime wedges

Instruction

  • Turn the Instant Pot® on the SAUTE setting. Add oil and sear the chicken until golden brown. You will need to do this in two batches. Transfer chicken to a plat and set aside. Add the onions and cook until translucent, about 2-3 minutes, then add the garlic and cook for an additional minute.
  • Add the chicken back into the pot. Season with chili powder, cumin, coriander, paprika, salt, and oregano. Add the orange juice, lime juice, jalapeño, and cilantro.
  • Place the lid on the Instant Pot® and pressure cook on the POULTRY setting for 12 minutes. After the chicken has fully cooked, carefully turn the steam release vent (I always do this with a long oven mitt on) and let the pressure come down. Once the valve pops, remove the lid and turn the Instant Pot® on SAUTE.
  • Cook the chicken until the almost all of the remaining liquid is gone, or for crispy chicken, cook until the liquid is gone, then stir every 2-3 minutes for 6 minutes, taking care to not let the chicken burn.
  • Using two forks, shred the chicken and toss with extra lime juice, if desired. Serve immediately.