Pressure Cooker Chipotle-Honey Chicken Tacos

1. Prepare Chicken and Sauce

Place the boneless, skinless chicken thighs in the electric pressure cooker. Add the finely chopped chipotles, adobo sauce, honey, onion powder, garlic powder, kosher salt, and ground cumin to the pot. Stir everything together to ensure the chicken is evenly coated with the mixture.

2. Cook the Chicken

Seal the lid of the pressure cooker and set it to cook on high pressure for 13 minutes. Ensure the steam valve is sealed. Once the cooking time is up, let the pressure release naturally for 5 minutes, then carefully perform a manual release for any remaining pressure and open the lid.

3. Shred the Chicken

Using tongs, remove the chicken from the pot and place it in a bowl or on a cutting board. Shred the chicken with two forks until it is finely pulled apart. If you prefer a thicker sauce, set the pressure cooker to the sauté setting and simmer the remaining sauce in the pot for about 5 minutes to reduce and thicken it slightly.

4. Combine Chicken, Beans, and Lime Juice

Return the shredded chicken to the pot and stir it into the sauce. Add the rinsed and drained black beans and the juice of one lime. Set the pressure cooker to the sauté setting again and warm the beans through for 2 to 3 minutes, stirring occasionally.

5. Adjust Seasoning and Serve

Taste the mixture and add more salt or lime juice if needed. Serve the chipotle-honey chicken and black bean mixture in warmed tortillas, topping each taco with pickled onions and slices or cubes of avocado.