Name: Instant Pot Shredded Chicken Tacos with Mango Salsa
Total time: 45 min
Cuisine: MexicanLatin America & Caribbean
Ingredients: 1 ripe but firm mango , peeled, pitted, and cut into ¼-inch pieces; ¼ cup fresh cilantro leaves; 1 jalapeño chile , stemmed, seeded, and minced; 1 small shallot , minced; 1 tablespoon lime juice; 1 tablespoon canola oil; 4 garlic cloves , minced; 1 teaspoon ground cumin; ¼ teaspoon ground cinnamon; 1 (8-ounce) can tomato sauce; ½ cup chicken broth; 2 tablespoons minced canned chipotle chile in adobo sauce plus 2 teaspoons adobo sauce; ½ teaspoon table salt; 1½ pounds boneless, skinless chicken thighs , trimmed and quartered; 12 (6-inch) corn or flour tortillas , warmed; 2 ounces cotija cheese , crumbled (½ cup); Lime wedge

Why This Recipe Works

For a smoky taste, we used a substantial amount of chipotle peppers, cumin, and cinnamon, which also boosted the complexity of the sauce. We nestled the chicken into the sauce and relied on the moist heat of the Instant Pot to create saucy thighs that were meltingly tender in just 3 minutes. A potato masher allowed us to shred the chicken right in the pot, minimizing cleanup. Simmering the shredded chicken in the sauce before serving gave the sauce a chance to thicken and work its way into every crevice of the meat's abundant surface area. A sweet mango salsa was the refreshing foil to the smoky, meaty filling. A sprinkle of salty cotija was the final touch to kick taco night up a notch.

Instructions

for the salsa

Combine all ingredients in bowl and season with salt and pepper to taste; set aside for serving.

for the filling

Using highest sauté function, cook oil, garlic, cumin, and cinnamon in Instant Pot until fragrant, about 3 minutes. Stir in tomato sauce, broth, chipotle and adobo sauce, and salt, scraping up any browned bits. Stir in chicken. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 3 minutes.

Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using potato masher, mash chicken until coarsely shredded. Using highest sauté function, cook chicken until sauce has thickened, 5 to 7 minutes. Season with salt and pepper to taste. Serve chicken with tortillas, passing salsa, cotija, and lime wedges separately.