Korean-Mexican Fusion Instant Pot Chicken Tacos with Spicy Gochujang Salsa and Cilantro-Lime Rice

In a mixing bowl, combine 1/4 cup gochujang, 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon sesame oil, and 1 teaspoon minced garlic to create the marinade.

Add 1 pound of boneless, skinless chicken thighs to the marinade, ensuring they are well coated. Cover and let marinate for at least 30 minutes in the refrigerator.

Set the Instant Pot to 'Sauté' mode and add 1 tablespoon vegetable oil. Once hot, add the marinated chicken thighs and sear for 3-4 minutes on each side until browned.

Remove the chicken and set aside. Add 1/2 cup chicken broth to the pot, scraping the bottom to deglaze.

Return the chicken to the pot, close the lid, and set to 'Manual' mode for 10 minutes. While the chicken cooks, prepare the cilantro-lime rice by rinsing 1 cup of jasmine rice under cold water until the water runs clear.

In a separate pot, combine the rinsed rice, 1 1/2 cups water, the juice of 1 lime, and 1/4 cup chopped fresh cilantro.

Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Once the chicken is done, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.

Remove the chicken and shred it using two forks. For the spicy salsa, mix 1/4 cup diced tomatoes, 1 tablespoon gochujang, 1 tablespoon lime juice, and 1 tablespoon chopped green onions in a bowl.

To serve, warm 4 corn tortillas, fill them with shredded chicken, top with spicy salsa, and garnish with additional cilantro.

Serve with cilantro-lime rice on the side.