Step 1

Load the instant pot. Season the chicken thighs with salt, cumin, and paprika, and transfer it to the instant pot. Add the garlic, onion, water, and olive oil. Give everything a stir.

Step 2

Cook. Close the lid of the Instant Pot and cook on high pressure for 12 minutes. Allow the pressure to naturally release for 10 minutes before releasing manually.

Step 3

Shred. Use a slotted spoon to transfer the chicken to a cutting board. Shred the chicken and set aside. Discard the remaining contents of the instant pot.

Step 4

Prep. Meanwhile, preheat the oven to 400˚F and line a 9x13-inch baking dish with parchment paper.

Step 5

Pre-bake the shells. While the chicken is cooking, arrange the taco shells open side up in a single layer in the baking dish and bake for 4 minutes. Remove them from the oven and set aside, leaving the taco shells in the baking pan.

Step 6

Sauté the veggies. Heat the olive oil over medium-high heat in a large, heavy-bottomed skillet. Add the onions, season with salt, and sauté for 3 minutes or until translucent. Add the garlic and sauté for 15 seconds.

Step 7

Make the filling. Add the chopped green chilis, tomatoes, salsa, and taco seasoning to the pan. Stir the sauce and bring it to a light boil. Reduce the heat to low and let the sauce simmer for 5 minutes. Stir in the black beans and the chicken and remove from the heat.

Step 8

Fill the taco shells. Divide the filling evenly between the taco shells. They will be full to the brim. Sprinkle the cheese evenly over the tacos.

Step 9

Bake. Bake in the oven for 10 minutes or until the cheese is melted.

Step 10

Serve. Remove from oven, garnish with your favorite taco toppings, and serve.