DO AHEAD STEP – To fire roast peppers (jalapeno & poblano) as listed in the Toppings section, roast whole over a flame or in a cast iron skillet until skin chars & pepper is soft. In the RV I use a cast iron skillet for safety reasons,
Get out pressure cooker/Instant Pot. Assemble all ingredients as directed – Mise en place!
Plug in pressure cooker & turn to saute. Add oil, onion & garlic & saute for 5-10 minutes. Turn off
Add all ingredients to the pot in the order listed. The chicken should be last, on top with seasoning sprinkled on & around it. DO NOT ADD CORN STARCH — this is an optional step we will discuss later
Put lid on the pressure cooker & set to cook under high pressure for 12 minutes – NOT venting (sealed position). If chicken is frozen add 2 more minutes for a total cook of 14 minutes
Now is a good time to assemble the toppings you want. This dish will come together in about 30-40 minutes from start to ready.
After time is done, allow pressure cooker to naturally release for 10 minutes & turn off. Remove lid once it’s safe to do so (tilt lid away from you as steam can cause serious burns)
Remove chicken to cutting board & allow to stand for 5 – 10 minutes. Using tongs &/or forks, shred the chicken. Set aside
Turn pot back on to saute until it starts to bubble (should happen quickly) Now stir in the corn starch mixture to thicken it a bit (unless you prefer not to) & stir for 1- 2 minutes until thickening occurs. Add chicken back in & stir to combine. Turn off of keep on warm while you heat tortillas
In a cast iron pan or over an open flame, heat tortillas on both sides.
Assemble tacos removing chicken with tongs or slotted spoon along with some broth, corn etc. Top as desired. Serves well with chips & salsa, beans or rice
NOTE for LEFTOVERS- the second day I made rice & served the chicken mixture over it for a different twist! Delish!!!