InstantPot Spicy Pulled Chicken Tacos with Avocado Sauce

A healthy, spicy mexican treat which doubles as a solid salad/rice bowl/sandwich for tomorrow's lunch!

Prep time: 15m, Total start-to-eat time: 45m

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Ingredients

For the chicken:

1 tablespoon extra-virgin olive oil — divided

2 pounds boneless skinless chicken breasts — (about 4 small/medium or 3 medium/large), cut in half if large

2 teaspoons kosher salt — divided

1/2 teaspoon black pepper

1 small yellow onion — or 1/2 large yellow onion, thinly sliced

4 cloves garlic — minced

1 dash of of smoked ghost pepper (we love this stuff. alternatively can add 1-2 tspn chili powder)

3 chipotle peppers in adobo — individual peppers, NOT 3 cans, finely chopped (if you love heat, feel free to add an extra pepper or stir in a few teaspoons of sauce from the can)

1 can diced tomatoes in their juices — (14 ounces)

1/4 cup freshly squeezed lime juice — from about 1 medium lime

For the avocado sauce:

1 ripe avocado — peeled and pitted

3/4 cup nonfat plain Greek yogurt

2-4 tablespoons fresh lime juice

1/4 teaspoon kosher salt

For serving:

Your choice of tortilla, soft or hard (I prefer Trader Joe's corn+flour mix)

Any other toppings, like chopped lettuce, low-fat mexican shredded cheese, sliced fresh avocado, extra salsa or pico, thinly sliced radishes, etc

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Directions

1. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.

2. Set the Instant Pot to sauté. Heat 1/2 tablespoon of the olive oil. Once hot and shimmering, add half the chicken and sear both sides for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears. Remove to a plate and set aside. Add the second half of the chicken and sear each side for 2 to 3 minutes each. Remove to the same plate.

3. With the Instant Pot still on sauté, add the remaining 1/2 tablespoon olive oil. Add the onion, garlic, chili powder, and remaining 1/2 teaspoon kosher salt. Let cook 3 minutes, until the onion beings to soften. Turn the Instant Pot off (on my model, I hit CANCEL). Stir in the chipotle peppers, tomatoes, and reserved chicken. Arrange the chicken pieces in a single layer (a little overlap is OK, and the chicken will be touching). Pour the lime juice over the top.

4. Lock the lid in place. Cook on manual pressure for 8 minutes.

5. While waiting for IP to cook, prep the avocado sauce: In a food processor (we use a Ninja), blend together the avocado, Greek yogurt, 2 tablespoons lime juice, and salt until smooth. Taste and add additional salt or lime juice as desired. Set aside

6. As soon as the time is up, vent immediately. Once you can open the lid, turn the Instant Pot off, and then remove the chicken to a large bowl or plate. Turn the Instant Pot to SAUTE. Bring the cooking liquid to a simmer. Let simmer for 5 to 10 minutes, stirring occasionally, until the liquid reduces by about half. Meanwhile, shred the chicken with two forks (and once it is cool enough, finish shredding with your fingers).

7. Once the liquid is reduced to about half, turn the Instant Pot off, return the chicken into the Instant Pot, and then stir the chicken to coat in the sauce.

8. To serve: Pan warm tortillas, 2 at a time, on an unoiled nonstick pan (like what you make eggs on). When warm, fill with the chicken, any extra toppings and a generous drizzle of avocado sauce to balance the heat.

Adapted from Well Plated.