Ingredients
Chicken and Seasoning
- 1 ½ lbs chicken thighs (4 large boneless and skinless thighs)
- ½ tbsp ground cumin
- ½ tsp chili powder
- ½ tbsp oregano
- ½ tbsp garlic powder
- 2 tsp kosher salt (or more to taste)
Cooking Liquids and Aromatics
- 4 tbsp olive oil (divided)
- 1 medium onion (diced)
- 6 cloves garlic (minced)
- ¼ cup chicken broth (low sodium)
- ¼ cup orange juice (no pulp, freshly squeezed if possible)
- ¼ cup lime juice
For Serving
- ½ cup cilantro (freshly chopped for serving)
- 1 lime (cut into wedges for serving)
Instructions
- Season the Chicken: Pat the chicken thighs dry with paper towels. In a small bowl, combine ground cumin, chili powder, oregano, garlic powder, and kosher salt. Sprinkle the seasoning mixture evenly over both sides of the chicken thighs to coat thoroughly.
- Sear the Chicken: Turn on the Instant Pot to the Sauté setting and add 1 tablespoon of olive oil. Sear the chicken thighs in batches, cooking 1-2 at a time, for 1 minute on each side until lightly browned. Remove each seared thigh and set aside on a plate.
- Sauté Onions and Garlic: Add another tablespoon of olive oil to the Instant Pot, then add the diced onions. Sauté for about 2 minutes until soft and golden. Stir in the minced garlic and cook for an additional 20 seconds to release its aroma.
- Deglaze and Simmer: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Next, add the orange juice and lime juice, stirring to combine. Bring the mixture to a simmer and let it cook for about 2 minutes.
- Pressure Cook the Chicken: Return the seared chicken thighs to the Instant Pot. Turn off the Sauté mode, secure the lid, and set the Instant Pot to pressure cook on the ‘Chicken’ setting for 10 minutes. After cooking, carefully vent the pressure using the vent setting until the Instant Pot is fully depressurized. Remove the lid once safe to do so.
- Shred the Chicken: Preheat your oven’s broiler and place a rack in the center. Transfer the cooked chicken thighs to a cutting board and shred them using two forks until finely pulled apart.
- Prepare for Broiling: In a large bowl, drizzle ¼ cup of the cooking liquid from the Instant Pot over the shredded chicken and toss to coat evenly. Lightly oil a baking sheet with 1 tablespoon of olive oil, then spread the chicken in an even layer. Drizzle another tablespoon of oil over the chicken and stir to coat.
- Broil to Crisp: Broil the chicken in the oven for 10-12 minutes. Halfway through broiling, toss the chicken and drizzle an additional 1-2 tablespoons of the cooking liquid over the top. Rotate the baking sheet for even broiling and crispiness.
- Serve and Garnish: Once broiled, remove the chicken from the oven. Garnish with freshly chopped cilantro and lime wedges. Serve as a taco bowl with your favorite toppings like lettuce and pickled onions, inside taco shells for taco night, or as a topping on nachos. Enjoy!
Notes
- You can adjust the seasoning amounts to suit your taste preference, especially the chili powder and salt.
- Freshly squeezed orange and lime juices add authentic bright flavors, but store-bought juices can be used in a pinch.
- Shredding the chicken before broiling ensures a crispy texture while keeping the inside moist.
- Use boneless, skinless chicken thighs for the best balance of flavor and tenderness.
- Leftovers can be refrigerated for up to 3 days and reheated under the broiler for crispiness or in a skillet.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
