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Export 15 ingredients for grocery delivery
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.
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