1 14.5-ounce can fire-roasted diced tomatoes, undrained

1/2 cup chicken broth

1-2 canned chipotle chilies in adobo

2 cloves garlic, peeled

1 teaspoon ground cumin

2 pounds boneless skinless chicken thighs

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

12 6-inch corn tortillas, warmed

3/4 cup crumbled queso fresco

2 tablespoons chopped fresh cilantro

Lime wedges, for serving

In a blender, combine the tomatoes, broth, chipotle chilies, garlic, and cumin. Cover and blend until smooth.

Season the chicken with salt and pepper. Select sauté on the Instant Pot and adjust to normal. Heat the oil in the pot. Add the chicken and cook for 2-3 minutes per side until browned.

Add the blended tomato mixture to the pot. Press cancel. Secure the lid on the pot and close the pressure-release valve.

Select manual and cook at high pressure for 5 minutes. When cooking is complete, use a natural release to depressurize. Press cancel.

Use tongs to remove the chicken to a cutting board. Shred the chicken with a fork.

For a thicker sauce, select sauté and adjust to normal. Bring the sauce to a simmer and cook for 5 minutes to reduce, stirring frequently. Add the shredded chicken back to the pot and heat through. Press cancel.

Serve the chicken mixture in warm tortillas, topped with queso fresco and cilantro. Serve with lime wedges.