Categories: Instant Pot
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1/2 sweet onion, diced
- 2 cloves garlic, minced or grated
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1 teaspoon kosher salt
- 1-2 chipotle chile peppers in adobo, chopped
- 1/2 cup pineapple juice
- 1 cup fresh pineapple chunks
- 1 poblano pepper, sliced
- corn or flour tortillas, queso fresco, and sliced avocado, for serving
- Pineapple-Pomegranate salsa
- 1 cup fresh pineapple chunks
- arils from 1 pomegranate
- 1 jalapeño, seeded, if desired, and chopped
- 1/4 cup fresh cilantro, chopped
- juice from 1 lime
Directions
- In the bowl of your instant pot, combine the chicken, onion, garlic, chili powder, paprika, cumin, salt, chipotle chile peppers, pineapple juice, pineapple, and poblano pepper. Cover and cook on high pressure/manual for 20-25 minutes. Once done cooking, use the natural or quick release function and release the steam. Shred the chicken using two forks.
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2. To make the salsa, in a bowl, combine the pineapple, pomegranate arils, jalapeño, cilantro, lime juice, and a pinch of salt.
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3. Stuff the chicken into the warmed taco shells and top with pineapple salsa, cheese, and avocado. Enjoy!
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Slow Cooker Directions
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1. In the bowl of your crockpot, combine the chicken, onion, garlic, chili powder, paprika, cumin, salt, chipotle chile peppers, pineapple juice, pineapple, and poblano pepper. Cover and cook on LOW for 6-7 hours or on HIGH for 4-6 hours. Once the chicken is done cooking, shred with two forks. Finish as directed above.