Step 1

Preheat your Instant Pot on the 'sauté' feature.

Step 2

Once it says 'hot,' salt and pepper your thighs, then place in a single layer in the pot insert to brown, do not overcrowd. Leave alone for 3-5 minutes to really crisp up and brown the sides, then flip and brown the other.

Step 3

Meanwhile, place all the remaining ingredients into your blender and puree.

Step 4

When thighs are done browning, place the remaining thighs right in over the top (could elect to brown all thighs in a few batches, but I just wanted to develop the flavor a bit and bypassed browning all of them). and pour the pureed sauce over the top.

Step 5

Lock on your lid, set your manual setting to 10 minutes.

Step 6

When it is complete, turn Instant Pot off, and natural release.

Step 7

Remove thighs and set aside to shred.

Step 8

With the remaining sauce, use the 'saute' feature to reduce the liquid by at least half.

Step 9

While the sauce reduces, shred the chicken with two forks or your fingers.

Step 10

Toss the chicken with the reduced sauce.

Step 11

Ready to serve in any style tacos, nachos, or atop a taco salad!