Instant Pot Chicken Tacos with Avocado-Lime Crema and Crunchy Slaw

Start by seasoning the chicken thighs with chili powder, cumin, garlic powder, onion powder, salt, and pepper in a mixing bowl.

Next, set your Instant Pot to the sauté function and add olive oil. Once the oil is hot, add the seasoned chicken thighs and sear them for about 3-4 minutes on each side until golden brown.

After searing, remove the chicken from the pot and set it aside. Pour in the chicken broth and scrape the bottom of the pot to deglaze, ensuring no bits are stuck.

Return the chicken to the pot, close the lid, and set the valve to sealing. Cook on high pressure for 10 minutes.

Once the cooking time is up, allow for a natural release for 5 minutes, then switch to quick release to release any remaining pressure.

Carefully remove the chicken and shred it using two forks. In a small bowl, mash the ripe avocado and mix it with sour cream, lime juice, and a pinch of salt to create the avocado-lime crema.

For the crunchy slaw, combine shredded cabbage, carrots, cilantro, lime juice, and a drizzle of olive oil in a separate bowl, tossing to combine.

To serve, fill warm corn tortillas with the shredded chicken, top with the crunchy slaw, and drizzle with the avocado-lime crema.

Enjoy your delicious and interactive taco night!