Instant Pot Chicken Al Pastor

Ingredients

• 2 lbs Boneless skinless chicken thighs
• 1 cup Pineapple juice
• 3 tablespoons Chipotle peppers in adobo sauce
• 2 tablespoons Achiote paste
• 0.25 cup Apple cider vinegar
• 1 tablespoon Minced garlic
• 1 teaspoon Dried oregano
• 1 teaspoon Ground cumin
• 1.5 teaspoons Salt
• 1 cup Fresh pineapple chunks(optional)

Instructions

1. 1

   In a blender, combine pineapple juice, chipotle peppers, achiote paste, vinegar, garlic, oregano, cumin, and salt. Blend until smooth.

2. 2

   Place the chicken thighs into the Instant Pot and pour the blended marinade over them, ensuring all pieces are coated.

3. 3

   Secure the lid and set the Instant Pot to Manual/Pressure Cook on High for 10 minutes.

4. 4

   Once the timer goes off, allow a natural pressure release for 5 minutes, then quick release the remaining steam.

5. 5

   Remove the chicken from the pot and shred it coarsely with two forks or a knife.

6. 6

   Turn the Instant Pot to the Sauté setting and simmer the remaining liquid for 5-8 minutes until it thickens into a glaze.

7. 7

   Toss the shredded chicken back into the pot with the thickened glaze and the fresh pineapple chunks if using.

8. 8

   Serve immediately on warm corn tortillas with cilantro and lime.