Instant Pot Shredded Chicken Tacos

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  1 tbsp Olive oil

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

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  2 lbs Chicken Breast, Boneless Skinless

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

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  1.5 tsp 1 1/2 teaspoons kosher salt (divided)
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  0.5 tsp 1/2 teaspoon ground black pepper
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  1 Yellow Onion(110g)
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  4 Garlic(12g)
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  2 tsp Chili powder
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  3 Chipotle peppers in adobo sauce(21g)
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  14 oz Canned Diced Tomatoes
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  1 Avocado(150g)
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  0.8 cup Greek Yogurt (Nonfat)

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

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  2 tbsp Lime Juice, Fresh
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  0.3 tsp 1/4 teaspoon kosher salt

Instructions

1. 1Season the chicken breasts on both sides with 1 teaspoon of the kosher salt and the black pepper. Set the Instant Pot to sauté mode on high heat, add the olive oil, and heat until shimmering, about 1–2 minutes. Working in batches, sear the chicken for 2–3 minutes per side until golden brown (chicken does not need to be cooked through). Transfer to a plate.
2. 2In the same Instant Pot over medium heat, add the onion and garlic 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 pot in a single layer, nestling it into the sauce. Lock the lid and cook at high pressure for 10 minutes.
4. 4Allow natural pressure release for 5 minutes, then quick-release remaining pressure. Transfer the cooked chicken to a cutting board and shred using two forks until no large pieces remain. Return the shredded chicken to the pot 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 the remaining 1/4 teaspoon kosher salt in a food processor until smooth. Taste and adjust seasoning as needed. Transfer to a separate airtight container.
6. 6Divide the shredded chicken and sauce evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing.
7. 7Refrigerate both the chicken and avocado sauce for up to 4 days. When ready to serve, warm the chicken in a microwave or skillet and top with avocado sauce.