Instant Pot Shredded Chicken Tacos

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 96.

	this recipe	typical
fat	2%	1%
protein add	100%	100%
salt	1%	0%
aromatics	18%	1%
acid	12%	0%
vegetables and beans	66%	2%
liquid	20%	0%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tablespoon extra-virgin olive oil (divided)
907 g	2 pounds boneless, skinless chicken breasts ((about 4 small/medium or 3 medium/large), cut in half if large)
9 g	1 1/2 teaspoons kosher salt (divided)
1 g	1/2 teaspoon ground black pepper
150 g	1 small yellow onion (or 1/2 large yellow onion, thinly sliced)
12 g	4 cloves garlic (minced)
5 g	2 teaspoons chili powder
45 g	3 chipotle peppers in adobo
397 g	1 can diced tomatoes in their juices ((14 ounces))
61 g	1/4 cup freshly squeezed lime juice (from about 1 medium lime)
200 g	1 ripe avocado (peeled and pitted)
184 g	3/4 cup nonfat plain Greek yogurt
46 g	2-4 tablespoons fresh lime juice
2 g	1/4 teaspoon kosher salt
	Tortillas or taco shells of your choice
	Any other bonus toppings: fresh cilantro

Method: 7 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Made into protein bowl with rice, black beans, mango, cilantro, pepitas, tortilla strips, and radishes. I added cumin and doubled the chili powder and dialed back on the chipotle for the kids. Everyone loved it!” — a cook, 5.0★

“I think this might be great if you live in Iowa, but it was fairly flavorless. Also the avocado sauce makes you miss guacamole. One of the most flavorless meals I've ever made from the internet.” — a cook, 1.0★