tender, savory, crispy
Combine the cumin, oregano, chili powder, salt and pepper in a shallow bowl. Sprinkle over the chicken thighs and set aside.
1
Heat oil in the Instant Pot on the Sauté function. Add chicken in two batches and cook one 1-2 on each side.
2
Add the remaining oil to the Instant Pot, then add the diced onions and chopped garlic. Cook until browned.
3
Stir in the orange juice, lime juice, chicken broth, chipotle chili powder and bay leaves. Add the chicken back to the Instant Pot and cover with the lid. Select CANCEL on the Instant Pot then select POULTRY and set the timer to 12 minutes.
4
Allow the steam to fully release from the IP after the chicken has cooked. Preheat oven to broil. Transfer the chicken to a large sheet tray and shred with two forks. Add ¼ cup of the cooking liquid on top and broil for 5 minutes or until desired crispiness.
5
Serve immediately and enjoy!