Instant Pot Shredded Chicken Tacos

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Chicken Breast, Boneless Skinless(907g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 1/2 teaspoons kosher salt (divided)
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  1/2 teaspoon ground black pepper
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  Yellow Onion
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  Garlic(240g)
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  Chili powder(10g)
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  Chipotle peppers in adobo sauce
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  Canned Diced Tomatoes(397g)
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  Lime Juice, Fresh(60g)
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  Avocado
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  Greek Yogurt (Nonfat)(180g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Lime Juice, Fresh(60g)
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  1/4 teaspoon kosher salt

Instructions

1. 1Season the chicken breasts on both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Add half the chicken and sear for 2–3 minutes per side until golden brown (chicken does not need to be cooked through). Transfer to a plate and repeat with remaining chicken.
2. 2In the same skillet over medium heat, add the onion and garlic with the remaining olive oil and cook for 2–3 minutes, stirring occasionally, until the onion begins to soften. Add the chili powder and cook for 30 seconds until fragrant.
3. 3Stir in the chipotle peppers, diced tomatoes, and fresh lime juice. Return the seared chicken to the skillet in a single layer, nestling it into the sauce. Reduce heat to medium-low, cover, and simmer for 12–15 minutes until the chicken reaches an internal temperature of 165°F and is cooked through.
4. 4Transfer the cooked chicken to a cutting board and shred using two forks. Return the shredded chicken to the skillet and stir to coat evenly in the sauce.
5. 5While the chicken cooks, prepare the avocado sauce: blend the avocado, nonfat Greek yogurt, fresh lime juice, and salt in a food processor until smooth. Taste and adjust seasoning as needed.
6. 6Divide the shredded chicken and sauce evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing.
7. 7Store the avocado sauce in a separate airtight container and refrigerate. When ready to serve, warm the chicken if desired and top with avocado sauce and any additional toppings.