Ingredients:

  • 2 lbs boneless skinless chicken breasts
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 14.5 oz fire-roasted diced tomatoes, undrained
  • 2 tbsp chipotle peppers in adobo, minced
  • 2 tbsp fresh lime juice
  • 1 tbsp apple cider vinegar
  • 1/4 cup chicken broth
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried Mexican oregano
  • 1.5 tsp sea salt
  • 0.5 tsp black pepper

Instructions:

  1. Dice the medium yellow onion and mince 4 cloves of garlic. Note: Consistent sizing ensures the onion melts into the sauce.
  2. Set your cooker to sauté (or use a pan) and soften the onion in a splash of oil until translucent and fragrant.
  3. Toss in the minced garlic and cook for 1 minute until you smell that toasted aroma.
  4. Pour in 14.5 oz fire roasted tomatoes, 2 tbsp minced chipotles, 2 tbsp lime juice, 1 tbsp ACV, and 1/4 cup chicken broth.
  5. Stir in the chili powder, cumin, smoked paprika, Mexican oregano, salt, and pepper.
  6. Place the 2 lbs of chicken breasts into the sauce, ensuring they are mostly submerged.
  7. Seal the lid and cook on high pressure for 15 minutes. Note: This is the sweet spot for easy shredding.
  8. Let the pressure drop naturally for 5 minutes until the pin drops before opening.
  9. Transfer the chicken to a large bowl and use two forks to pull it apart until you see long, thin strands.
  10. Toss the shredded meat back into the pot with the remaining juices until every strand is coated and glossy.