• In a large Ziploc bag or container, combine the chipotle peppers in adobo, tomato paste, minced garlic, honey, orange juice, salt, and white vinegar together.
• Add in the chicken breasts and shake to combine.
• In a food processor, combine half of the red onion, the ¼ cup of cilantro, lime juice, and the pineapple tidbits and blend until smooth.
• Add the marinated chicken to the inner liner and top with the chicken broth.
• Close the lid and the vent and set to MANUAL/PRESSURE COOK for 12 minutes.
• Allow a 10-minute natural release before opening the lid.
• Remove the lid of the Instant Pot and shred the chicken with two forks.
• Create the slurry by mixing together the cornstarch and water.
• Stir the mixture into the pot and allow it to thicken.

Corn Tortillas

• Heat a skillet over medium heat and spritz the skillet with oil.
• Add the corn tortillas one at a time and cook for about 30 seconds to 1 minute on each side.
• This can be done while pressure cooking to save time.
• You don't want the tortillas to be crispy, you want them to have some bend in them.
• Alternately, you can use flour tortillas in place of corn tortillas.
• 
  Serve the tacos will Cojita cheese, chopped cilantro, diced avocado, and diced red onion.