Easy Instapot Chicken Tinga Street Tacos

My sister came to town from Colorado Springs and was willing to share one of her favorite recipes with us. It was super easy and quick to make. Everyone came to see Carmen and , of course to EAT!!. We fed the crowds and they loved it.
Ingredients
6-8 boneless thighs or breast
2 T olive oil
1/4 cup finely chopped yellow onion
1 cup chicken broth
1 can fire roasted diced tomatoes
1 can chipotle peppers in adobe sauce (add all or part to your heat tolerance)
1 tsp ground cumin
2 tsp oregano
2 pods minced garlic

Other ingredients for street tacos
pkg small corn or flour tortillas (corn is my preference)
1 bunch chopped cilantro
1 bunch sliced radishes
cherry tomatoes (cut in half and salted)
4 mashed avacoados (leave big chunks) season with salt/pepper/squeeze 1/2 lime for juice
shredded cheese of your choice ( I had cheddar & feta)
Saute together in olive oil: 1/2 thinly sliced yellow onion, 1 sliced yellow or red bell pepper &
1-2 sliced jalapenos (into ringlets)
slice limes
Directions
Add olive oil, chopped onion, broth, fire roasted tomatoes, chipotle peppers with adobe sauce & seasoning into instapot. We used 1 1/2 peppers in the can and about 1/4 to 1/3 of the sauce. If you like heat use it all. Turn timer on to 10 min. When it's done you can quick release but I recommend letting it manual release for about 10 minutes (this should make the chicken easier to shred) Take chicken out and shred then add back into the liquid when shredded.

Prepare the tortillas while you wait. Hold them over the fire long enough to heat and get a few burnt spots (to be authentic). If you don't have gas stove you can put them in a pan to heat.
Saute bell peppers, onions, jalapenos together in a drizzle of olive oil or butter.
Set out all the sides and let everyone fill their own tacos.
At this get together we also marinated flank steak , grilled & cut it thin . And cooked tofu in a cast iron skillet (for our non meat eaters) so everyone had choices to add their favorite meats and veggies. I'll be sure to video both of those recipes for you at another time.

Thank you Carmen for sharing your recipe and showing us how to make it!