Embedded Files
Ingredients:
5-6 boneless skinless chicken breasts
1 medium yellow onion (sliced)
2 Tbsp minced fresh garlic
1 ½ tsp ground cumin
1 ½ tsp chili powder
¾ tsp ancho chile pepper powder
½ tsp Mexican oregano
15 oz can fire-roasted diced tomatoes (drained)
4 oz can diced green chiles (mild)
1 cup salsa verde
1 cup chicken broth
1 tsp liquid smoke (optional)
For garnish:
Sliced jalapenos, minced fresh cilantro
Directions:
Add all ingredients to the liner of an Instant Pot. No need to stir.
Secure Instant Pot lid, making sure the valve is set to "sealing". Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 16 minutes.
Once the timer beeps, let the pot depressurize on it's own for 5-10 minutes, then release any remaining pressure. When the pin drops, remove lid and set aside.
Remove chicken breasts to a large bowl and shred.
TO THICKEN THE SAUCE:
In a small bowl, stir together 2 Tbsp cornstarch with 3 Tbsp water until smooth. Pour this mixture into the pot with the sauce and select "saute". Cook for several minutes, stirring often, until thickened to your tastes.
Toss shredded chicken with as much of the cooking liquid as you'd like.
Page updated
Google Sites
Report abuse