Instant Pot Shredded Chicken Tacos {Crowd-Pleasing!}

wellplated.com

Maureen Bee

subheading: FOR THE CHICKEN:

1 tablespoon extra-virgin olive oil divided

2 pounds boneless, skinless chicken breasts (about 4 small/medium or 3 medium/large), cut in half if large

2 teaspoons kosher salt divided

½ teaspoon black pepper

1 small yellow onion or ½ large yellow onion, thinly sliced

4 cloves garlic minced

2 teaspoons chili powder

3 chipotle peppers in adobo individual peppers, NOT 3 cans, finely chopped (if you love heat, feel free to add an extra pepper or stir in a few teaspoons of sauce from the can)

1 can diced tomatoes in their juices (14 ounces)

¼ cup freshly squeezed lime juice from about 1 medium lime

subheading: FOR THE AVOCADO SAUCE:

1 ripe avocado peeled and pitted

¾ cup nonfat plain Greek yogurt

2 to 4 tablespoons fresh lime juice

¼ teaspoon kosher salt

subheading: FOR SERVING:

Tortillas or taco shells of your choice

Any other bonus toppings: fresh cilantro diced jalapeno, thinly sliced radishes, cheese, additional salsa, diced avocado (either in place of or in addition to avocado sauce above)

Directions at wellplated.com

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