1/4cupchopped fresh cilantro + more for garnishing
8 - 12Corn Tortillas
½cupred onion, finely diced
Season chicken breasts with salt and pepper. Place chicken breasts in the instant pot.
In a small bowl whisk together all mojo ingredients.
Pour mojo over the chicken.
Secure the lid to the instant pot and set for 20 minutes on “Poultry” mode.
When the time is over, let the pressure release on its own, this will take about 8-10 minutes. NOTE: If you are short on time you can also do a quick release, just carefully open the valve and allow the steam to release. Carefully turn the vent to “Venting,” just to release any extra pressure that might still be in there. Then remove the lid.
Shred the chicken with two forks.
Crisp up mojo chicken:
Preheat oven broil. Transfer shredded chicken, with all the juices, to a large baking sheet. Broil for 5 – 8 minutes, or until the edges of the chicken are brown and crispy.
Sprinkle with chopped fresh cilantro. Serve immediately in tacos with chopped onion and sliced avocado, or store for later use.
STORE: Store refrigerated in an airtight container for up to 3 days.FREEZE:
Let it cool completely.
Add chicken to a freezer plastic bag or container. Press bag flat, squeeze out excess air to prevent freezer burn.
If you’re going to make this recipe, please read the whole post content to see the step-by-step photo tutorial, get lots of tips, tricks, and variations. ★ Did you make this recipe? Don't forget to give it a star rating below!Please note that nutritional information is a rough estimate and it can vary depending on the products used.