Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 14 small corn tortillas
  • 1/2 cup diced white onion
  • 1/2 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions:

  1. Press the Sauté button on the Instant Pot. Add olive oil and brown the chicken thighs for 3-4 minutes per side until golden.
  2. Stir in the ground cumin, chili powder, dried oregano, smoked paprika, kosher salt, black pepper, and minced garlic. Stir for 60 seconds until fragrant.
  3. Deglaze the pot by pouring in the orange and lime juices, scraping the bottom thoroughly to release browned bits. Add the bay leaf.
  4. Lock the lid and set to Manual/Pressure Cook on High for 20 minutes. Allow a 10-minute natural release before venting remaining steam.
  5. Transfer chicken to a sheet pan and shred using two forks. Drizzle a small amount of the cooking liquid over the meat.
  6. Set oven to Broil. Place the pan on the top rack and broil for 3-5 minutes until edges are mahogany-colored and crispy.
  7. Assemble the shredded chicken into corn tortillas and top with diced white onion, fresh cilantro, and lime wedges.