Instructions

• Start by mixing the taco spices – chili powder, cumin, smoked paprika, and onion powder – in a small bowl. Season the chicken thighs evenly with salt, pepper, and taco seasoning dust. Make sure each piece has enough seasoning.
• Turn on your pressure cooker and use the sauté mode. Pour in the avocado oil and wait till it’s hot and shimmering. Add the chicken thighs and sear them about 2-3 minutes on each side until nicely browned. The chicken won’t be fully cooked yet.
• While the chicken browns, mix the chipotle peppers, adobo sauce, honey, and beer in a bowl. This sauce is your spicy sweet star.
• Pour that sauce over the seared chicken making sure every piece is coated. Lock on the lid, and set your pressure cooker to high pressure for 12 minutes. Make sure the sealing ring is seated well and the float valve is down.
• When cooking finishes, let the pressure naturally release for about 5 minutes. You'll hear the valve hiss softly once the residual pressure escapes. Then carefully quick release any remaining pressure by turning the valve.
• Open the lid, take the chicken out and shred it with forks or a stand mixer paddle if you have one. Toss it back in the sauce and squeeze fresh lime juice over everything. If the sauce seems thin, stir in a cornstarch slurry and sauté a few minutes to thicken it up.
• Serve immediately in warm tortillas or over rice for burrito bowls. Finish with your favorite toppings: sour cream, pickled red onions, cilantro, avocado, queso fresco, or salsa.
• Use pre-made taco seasoning packets to save time. Use pre-chopped chipotle peppers in adobo if you want to skip chopping. Shred chicken quickly using a stand mixer paddle attachment.
• Store leftover shredded chicken in airtight containers in fridge up to 4 days or freeze up to 3 months. Reheat gently before serving.