Name: Mexican Shredded Chicken Tacos
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 tablespoon olive oil; 1 medium onion (chopped); 1 pound boneless skinless chicken breast (cut into 2-inch pieces); ½ tablespoon chili powder; 1 teaspoon cumin; ½ teaspoon oregano; ½ teaspoon ground coriander; 1 teaspoon thyme; 1 pinch cloves; 1 pinch allspice; 2 garlic cloves (minced); 1 tablespoon tomato paste; 8 ounces diced tomato; ½ cup chicken broth; 1 medium bay leaf; 4 corn tortillas (6 inch); 3 red or green onions (sliced for garnish)

Heat the oil on the SAUTÉ function. Add chicken and brown all sides.
Add the onion and cook until soft, stirring occasionally, about 5 minutes.
Mix in chili powder, cumin, oregano, ground coriander, thyme, cloves, and allspice. Cook for 2 more minutes.
Add garlic and tomato paste and cook 3 minutes longer. Stir in tomatoes, chicken, chicken broth, and bay leaf.
Close and lock the lid and Pressure Cook on HIGH for 28 minutes.
Remove chicken from the liquid using a slotted spoon. Shred with forks or gloved hands. Set aside.
Using the SIMMER function, boil the cooking liquid until reduced to desired consistency.
Mix shredded chicken back into sauce and reduce. Serve on tortillas with onions or any desired garnishes.

Mexican Shredded Chicken Tacos