Chicken and Tomatillo Salsa Tacos
Seared chicken thighs pressure-cooked in a cup of charred tomatillo salsa come out tender enough to shred with two forks in about half an hour, start to finish. Set out warm tortillas, diced avocado, sliced radishes, cilantro, more salsa and lime wedges and let everyone build their own.
- Serves
- 12 tacos
- Yield
- 12 tacos
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Cuisine
- Mexican
- Level
- Easy
Directions
-
Pat the chicken dry with paper towels and season with salt and pepper.
-
Set the Instant Pot to Sauté on medium and add the oil. When it shimmers, sear the chicken, in batches if needed, until browned, about 5 minutes per side.
-
Add 1 cup of the salsa and the broth and stir to coat the chicken. Lock the lid and cook on high pressure for 15 minutes.
-
Quick-release the pressure and open the lid. Move the chicken and its braising liquid to a shallow bowl and shred with two forks.
-
Fill each warm tortilla with chicken and top with avocado, radishes and cilantro. Pass the remaining salsa and lime wedges at the table.
Shawnie’s notes
No Instant Pot? Sear the chicken in a Dutch oven, add the salsa and broth, cover and simmer gently until the thighs shred easily, about 25 to 30 minutes.
From Shawnie's taco class handouts
