Sear the aromatics. Set your Instant Pot to sauté mode and add the olive oil. Once it shimmers (you’ll see a faint ripple across the surface), add the onion and cook for 2–3 minutes until it turns translucent and smells sweet. Add the garlic and cook for 30 seconds — it should smell fragrant but not brown.

Toast the spices. Stir in the cumin, oregano, smoked paprika, salt, and pepper. Cook for 30 seconds until the spices darken slightly and release a warm, earthy aroma. This step wakes up the flavours.

Add the liquid. Pour in the chicken stock and scrape the bottom of the pot with a wooden spoon to lift any stuck bits. This is crucial — those browned bits add depth, and scraping prevents the dreaded burn notice.

Layer the chicken and salsa. Nestle the chicken thighs into the pot in a single layer. Pour the salsa verde over the top. Do not stir — just spread it evenly. The chicken should be mostly submerged.

Pressure cook. Secure the lid, set the valve to sealing, and cook on high pressure for 12 minutes. The pot will take about 8–10 minutes to come to pressure.

Natural release. When the timer beeps, let the pressure release naturally for 10 minutes. You’ll hear the float valve drop with a soft click. Then carefully turn the valve to venting to release any remaining steam.

Shred and finish. Remove the chicken to a board and shred with two forks. It should fall apart with almost no resistance. Return the shredded meat to the sauce, stir in the lime juice, and taste. Adjust salt if needed. The sauce should be glossy and coat the back of a spoon.

Serve. Scatter with fresh coriander and sliced jalapeños if you like. The chicken should be steaming, tangy, and deeply savoury.