1 lb boneless, skinless, chicken breasts, cut into 1 inch pieces (or leave whole if you prefer shredded chicken)
3 cloves garlic, minced
1 c chicken broth
Juice of 1/2 lime
1 tsp salt
3/4 tsp pepper
1 1/2 tsp cumin
1 tsp garlic powder
FOR THE TACOS:
10–12 corn tortillas
1 c corn, drained and rinsed
1 c black beans, drained and rinsed
Tomatillo Salsa (see recipe)
Select the saute function on your instant pot. Add poblano and onion, and saute for 4-6 minutes.
Add garlic, and saute another minute. Press Cancel.
Add chicken, chicken broth, and spices. Set steam valve to Sealing and select Meat Function at high pressure for 8 minutes. Allow the steam to release on it’s own, and then manually release valve to release remaining steam. When the chicken is done, use a slotted spoon to scoop the mixture into a medium sized serving bowl, leaving all but 1/4 c of the liquid behind.
While the chicken is cooking, get out your tortillas and prepare your toppings. I like to char the tortillas over the stovetop before serving.
To assemble, spoon beans, corn, and chicken into each tortilla and top with toppings of choice.