Step 1

In a large Ziploc bag or container, combine the chipotle peppers in adobo, tomato paste, minced garlic, honey, orange juice, salt, and white vinegar together.

Step 2

Add in the chicken breasts and shake to combine.

Step 3

In a food processor, combine half of the red onion, the 1/4 cup of cilantro, lime juice, and the pineapple tidbits and blend until smooth.

Step 4

Add the marinated chicken to the inner liner and top with the chicken broth.

Step 5

Close the lid and the vent and set to MANUAL/PRESSURE COOK for 12 minutes.

Step 6

Allow a 10-minute natural release before opening the lid.

Step 7

Remove the lid of the Instant Pot and shred the chicken with two forks.

Step 8

Create the slurry by mixing together the cornstarch and water.

Step 9

Stir the mixture into the pot and allow it to thicken.

Step 10

Heat a skillet over medium heat and spritz the skillet with oil.

Step 11

Add the corn tortillas one at a time and cook for about 30 seconds to 1 minute on each side.

Step 12

This can be done while pressure cooking to save time.

Step 13

You don't want the tortillas to be crispy, you want them to have some bend in them.