Succulent pulled chicken is paired with a zesty broth, fire roasted tomatoes, spicy chipotle BBQ sauce, and a bit of punch from freshly squeezed lime juice in these tacos, which are ready in just 20 minutes with your Instant Pot. Taco night couldn't be easier.
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Boneless skinless chicken thighs
½ 20oz bottle Head Country Chipotle Bar-B-Q Sauce
1 14oz can fire-roasted tomatoes
1/2 C. chicken broth
¼ onion, chopped
1 clove garlic, minced
½ poblano pepper
3 Tbsp. canned diced green chiles, drained
Pickled red onion
Diced cherry tomatoes
Place the chicken in the Instant Pot and toss with the Head County Bar-B-Que sauce, fire-roasted tomatoes, broth, onion, garlic, poblano peppers, and canned chiles.
Set the pressure cooker to 12 minutes on Manual mode and allow the chicken mixture to cook.
When done, allow the steam to release naturally for 5 minutes before carefully releasing the remaining steam manually.
With 2 forks, shred the chicken into small, bite-sized pieces.
Squirt the juice of one lime over the chicken and toss.
Assemble tacos by using a slotted spoon to drain any extra juices from the chicken before filling tortillas.
Top with your favorites: sliced jalapenos, avocados, pickled red onion, crumbled fresh cotija, fire-roasted corn, and cherry tomatoes.
Drizzle additional BBQ sauce over the top, if you’re feeling feisty. Enjoy!
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