Quick pressure-cooked chicken with a concentrated pineapple and chipotle glaze.
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In a blender, combine pineapple juice, chipotle peppers, achiote paste, vinegar, garlic, oregano, cumin, and salt. Blend until smooth.
Place the chicken thighs into the Instant Pot and pour the blended marinade over them, ensuring all pieces are coated.
Secure the lid and set the Instant Pot to Manual/Pressure Cook on High for 10 minutes.
Once the timer goes off, allow a natural pressure release for 5 minutes, then quick release the remaining steam.
Remove the chicken from the pot and shred it coarsely with two forks or a knife.
Turn the Instant Pot to the Sauté setting and simmer the remaining liquid for 5-8 minutes until it thickens into a glaze.
Toss the shredded chicken back into the pot with the thickened glaze and the fresh pineapple chunks if using.
Serve immediately on warm corn tortillas with cilantro and lime.
