Cook the chicken in your instant pot. To your instant pot, add the chicken thighs and ONE of the 12-ounce jars of the salsa verde.
1.5 pounds boneless, skinless chicken thighs, 2 12-ounce jars salsa verde
Pressure cook by closing the lid, and making sure the vent is at SEALING. Cook on HIGH PRESSURE for 15 minutes. Will take about 10-15 minutes to reach pressure, then it will start counting down from 15. After the 15 minutes is up, do a QUICK RELEASE, where you move the valve to VENTING to release all the steam. Once all the steam is gone and the float valve has dropped, you can safely open the instant pot.
Set your oven to HI BROIL.
Shred the cooked chicken by scooping out the cooked chicken thighs to a rimmed baking sheet. Using 2 forks, shred the chicken. Pour on 1/2 a cup of the salsa verde cooking liquid from the instant pot (to keep the chicken juicy). Sprinkle on about 1/2 teaspoon kosher salt.
Broil the chicken for 5 minutes. Remove from the oven, toss, and broil for another 3-5 minutes until crispy and caramelized. Taste for salt and season if necessary.
Assemble the tacos: jicama tortillas, sliced avocado (seasoned with kosher salt), crispy verde chicken, salsa verde (from the 2nd jar of salsa verde) and chopped cilantro. Enjoy!
1 package jicama tortillas (or favorite keto tortilla), 2 avocados, 1 bunch of cilantro, 2 12-ounce jars salsa verde
Leftover keto tacos will keep in an airtight container refrigerated for at least 5 days.
See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.