Instant Pot Shredded Chicken Tacos

Name: Instant Pot Shredded Chicken Tacos
Ingredients: 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); 2 teaspoons 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); 1 ripe avocado (peeled and pitted); 3/4 cup nonfat plain Greek yogurt; 2-4 tablespoons fresh lime juice; 1/4 teaspoon kosher salt; Old El Paso Stand & Stuff Taco Shells; Any other bonus toppings: fresh cilantro (diced jalapeno, thinly sliced radishes, cheese, additional salsa, diced avocado (either in place of or in addition to avocado sauce above))

"Have you ever been casually traipsing through your day, only to be sideswiped by the shocking reveal that you’ve been doing something painfully basic wrong your entire life? That was how I felt the first time I made these easy Instant Pot Shredded Chicken Tacos. This recipe yields the BEST EVER shredded Mexican chicken. Once you try shredded chicken tacos, pressure cooker style, there is no going back. This recipe is sponsored by Avocados from Mexico Other days tantamount to epic Instant Pot Shredded Chicken Taco..."

INGREDIENTS

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1 tablespoon extra-virgin olive oil (divided)

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

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2 teaspoons kosher salt (divided)

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1/2 teaspoon black pepper

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1 small yellow onion (or 1/2 large yellow onion, thinly sliced)

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4 cloves garlic (minced)

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2 teaspoons chili powder

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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))

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1/4 cup freshly squeezed lime juice (from about 1 medium lime)

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1 ripe avocado (peeled and pitted)

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3/4 cup nonfat plain Greek yogurt

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2-4 tablespoons fresh lime juice

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1/4 teaspoon kosher salt

•

Old El Paso Stand & Stuff Taco Shells

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Any other bonus toppings: fresh cilantro (diced jalapeno, thinly sliced radishes, cheese, additional salsa, diced avocado (either in place of or in addition to avocado sauce above))

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