Step 1

Marinate Chicken: Add 1 tsp (2.5g) ground cumin seed, ½ tsp (1.5g) cinnamon powder, 1 tsp (2.8g) garlic powder, 1 tsp (2.4g) onion powder, 1 tsp (2.5g) paprika, 1 - 2 tsp (2.5 - 5g) chili powder, 4 minced garlic cloves, and 1 tbsp (15ml) regular soy sauce in Instant Pot. Add in ½ cup (125ml) unsalted chicken stock. Give the sauce mixture a quick mix. Add in 2lbs - 3lbs bone-in chicken thighs (skin side up). Marinate chicken for 10 - 20 minutes. Amy + Jacky's Tip: If you're marinating the chicken for a longer time, put the whole inner pot in the fridge.

Step 2

Pressure Cook Chicken: Close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 12 minutes, then Natural Release for 12 minutes. After 12 minutes, release the remaining pressure by turning the Venting Knob to the Venting position. Remove the lid carefully.

Step 3

Shred & Season Chicken: Place cooked chicken in a large mixing bowl. Shred the meat with 2 forks. You can remove the skin when shredding chicken.Amy + Jacky's Pro Tip: If you think the tacos sauce is too oily, use a Fat Separator to remove the oil. Bring the tacos sauce mixture back to a simmer by pressing the 'Cancel' button, then 'Saute' button. Let the sauce simmer and thicken a bit while you shred the chicken. Taste the sauce and adjust seasoning with more salt. For reference, we used 3 large pinches of salt. Place shredded chicken back in the sauce.

Step 4

Serve: Heat up the corn tortillas (optional). Add shredded chicken on top of the warmed tortillas with salsa. Add your favorite toppings like cheese, guacamole, fresh lime juice. Serve these finger-licking chicken tacos immediately. Enjoy!~