Ingredients
2tbspchili powder
2tspground cumin
1tspkosher salt
1½tspdried oregano
1tsponion powder
1tspgarlic powder
¼tspground cinnamon
¼tspallspice
¼tspcayenne
2½lbschicken thighs,(boneless, skinless)
¾cuppineapple juice,(6 oz)
2tbspketchup
12pcscorn tortillas
2cupsred cabbage,shredded
½cupradishes,sliced
2largeavocados,cut into chunks
¼cupcilantro,chopped
2limes,cut into wedges
Preparation
In a small bowl, whisk together the ingredients for the spice rub.
Add the chicken to the pressure cooker. Arrange the thighs in a single layer in the pot. Sprinkle with the spice blend, then pour over the pineapple juice and ketchup. Stir to coat the chicken evenly.
Place the lid on your pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Poultry” or “Manual” program and set the time to 15 minutes at high pressure.
Perform a quick pressure release by moving the vent from “Sealing” to “Venting,” or let the pot depressurize naturally (this takes about 15 minutes).
Use tongs or a slotted spoon to transfer the chicken thighs to a plate or cutting board.
Select the “Sauté” program on the pressure cooker and let the cooking liquid reduce for 10 minutes.
While the liquid is reducing, use a pair of forks to shred the chicken thighs.
Return the chicken to the pot with the reduced cooking liquid and toss it to coat the chicken evenly. Serve it in tortilla shells with the fixings listed above.
