Step 1

Season the chicken thighs with salt and pepper. Set your Instant pot to the sauté setting and add your oil. Once heated, add the chicken and sear for 2 minutes per side. Remove from the pot and set aside.

Step 2

While still on the sauté setting, add another splash of oil and your shallot and garlic. Cook, stirring occasionally, for 2-3 minutes. Turn off sauté setting.

Step 3

Add your chicken back to the pot, along with the taco seasoning, water, and tomatoes. Set to PRESSURE cook on HIGH for 8 minutes.

Step 4

Manually release the steam, then allow to cool for a few minutes before using 2 forks to shred the chicken. Leftovers can be stores in the refrigerator for up to 4 days, or in the freezer for up to 2 months.