Ingredients
1 Whole Chicken, quartered and back removed, gizzards minced
2 Sour Oranges (or 2 Oranges and 1 Lime)
3 Clove Garlic
1 Beer, light flavor like a pilsner
3 Tablespoon Cayenne Pepper
2 Tablespoon Mexican Oregano
1/4 teaspoon Cumin
1 cup Salt
1 cup Dried Beans
1 cup Chicken Stock
1 can Chopped Tomatoes
1 Jalapeno, chopped
1 White Onion, chopped

Equipment:
Instant Pot

Instructions:
Lay quartered chicken in clean sink and sprinkle with salt all over let sit for 20 minutes
1) Set Instant Pot to Saute, sweat onion and gizzards
2) Add beans and stir to combine, add about 2 tablespoons of salt
3) Pour in beer, stock, tomatoes, and jalapeño then stir
4) Rub Chicken with Cayenne, Cumin, Oregano and squeeze citrus all over
5) Place the back down in the beans to help hold the meat over the liquid
6) Stack in chicken with the citrus halves between the layers til all is in.
7) My chicken was 5.68lbs and I set the Instant Pot to Poultry for 45 minutes. The Instant Pot instructions said about 8 minutes per pound but follow yours.
8) Release the pressure/steam, remove the chicken and let cool. When cool shred.
9) Pour out almost all of the cooking liquid then return to the Instant Pot on saute setting, mash up with a potato masher or fork or ladle whatever works. Let cook til it thickens.

Serve with tortillas and whatever you like on tacos.