Instant Pot Shredded Chicken Tacos with Mango Salsa

Name: Instant Pot Shredded Chicken Tacos with Mango Salsa
Yield: Serves 4
Cuisine: Mexican
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

9 comments

For truly flavor-packed chicken tacos we bypassed boneless chicken breasts for boneless thighs, which are just as convenient but boast a meatier flavor.

A cookbook recipe exclusively for All-Access members from Healthy and Delicious Instant Pot

SERVES4

TIME45 minutes

Instant Pot Shredded Chicken Tacos with Mango Salsa

A cookbook recipe exclusively for All-Access members from Healthy and Delicious Instant Pot

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 ...

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