1: Sear whole chopped garlic and onion.
2: Add cumin, oregano, smoked paprika, salt, pepper, taco seasoning, chicken bouillon, dash of cayenne, and bay leaves.
3: Add pineapple juice and juice from a whole lime.
4: Mix in boneless skinless chicken thighs.
5: Set pressure cooker to high for 20 minutes.
6: Remove and shred chicken on a baking rack, soak with remaining broth from the pot, and then broil in the oven for about 5 minutes or until nicely seared/charred.
7: While the chicken is in the pot, slice bell pepper, onion, and jalapenos.
8: Place veggies on a baking rack, oil, and season with salt, pepper, garlic, and cumin.
9: Sear in the broiler until slightly charred and softened.
10: Assemble in corn or flour tortilla, add fresh veggies like julienne cabbage, and top with your choice of salsa and crema or sour cream.
