Taco night, simplified.
Make a big batch of this Taco Chicken, pull together all your fixings while the Instant Pot is doing its thing, and you'll be ready to go.
(If you have leftovers, try a batch of my TEX MEX Chicken Soup!)
Using the Sauté function on your Instant Pot (IP), add the olive oil, onion, and garlic and cook for 4-5 minutes until the onions become translucent and begin to brown.
Place the chicken in the IP and add the lime juice, salt and spices.
Cook on high pressure for 12 minutes then allow the cooker to depressurize on its own; don’t flip the valve to release it.
Shred the chicken using two forks, then remove the meat from the pot to use as you like.
Store in an airtight container in the refrigerator for up to 5 days.
TO MAKE THIS IN A SLOW COOKER
Place all of the ingredients in a slow cooker and cook on low for 6 to 8 hours. Remove the chicken from the slow cooker, reserving any liquid. Allow it to cool slightly, then shred it with 2 forks. If need be, reduce the remaining liquid over medium heat on the stove until the consistency has thickened, approximately 5-10 minutes. Be sure to stir regularly to avoid burning.