Pressure Cooker Shredded Chicken Taco Meat

Ingredients

• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 1 1/2 teaspoons dried oregano
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon cayenne
• 2 1/2 pounds boneless skinless chicken thighs
• 3/4 cup pineapple juice
• 2 tablespoons ketchup
• 1 dozen corn tortillas
• 1 to 2 cups shredded red cabbage
• 1/2 cup sliced radishes
• 2 large avocados, cut into chunks
• 1/4 cup chopped cilantro
• 2 limes, cut into wedges

Directions

1. Start by making 1 spice rub: whisk the spice rub ingredients in a small bowl until they are evenly blended.
2. Set the chicken inside the pressure cooker, spreading the thighs into 1 even layer along the bottom. Scatter the spice mixture over the top, add the pineapple juice and ketchup, and stir until the chicken is well coated.
3. Lock on the lid. Check that the pressure regulator is turned to "Sealing," then choose the "Poultry" or "Manual" setting and cook for 15 minutes on high pressure.
4. The cooker will need about 15 minutes to build pressure before the cooking time starts. From locking the lid to having the chicken ready, plan on about 30 minutes total.
5. Release the pressure right away by switching the vent from "Sealing" to "Venting," or leave the cooker alone until the pressure drops on its own, which takes about 15 minutes.
6. Lift the chicken thighs out with tongs or a slotted spoon and move them to a plate or cutting board.
7. Turn on the "Sauté" setting and simmer the cooking liquid for 10 minutes so it reduces. As that happens, pull the chicken thighs apart with a pair of forks.
8. Add the shredded chicken back to the reduced liquid in the pot and toss until it is evenly coated. Serve in tortilla shells with the fixings listed above.
9. Store leftover shredded chicken in the fridge for 3 to 4 days, or freeze it for up to 3 months.