Instant Pot Mexican Chicken

Step 1

Turn the Instant Pot to Saute setting. Add the oil and saute the onion for 3 minutes. Stir in the garlic, salt, oregano, cumin, chipotles, adobo sauce and jalapenos and saute for another 3 minutes. Add the roasted tomatoes, chicken broth, lime juice and chicken. Be sure the chicken is fully submerged under the liquid.

Step 2

Secure Instant Pot lid, press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 16 minutes.

Step 3

Once the timer beeps, perform a Natural Pressure Release for 10 minutes, then manually release any remaining pressure. Remove lid, transfer chicken to a large bowl and cover with aluminum foil to keep warm.

Step 4

Turn Instant Pot to Saute setting. Simmer the cooking liquid for 10 minutes, stirring occasionally, until the liquid reduces by about half. Meanwhile, if desired, use two forks to shred the chicken.

Step 5

For thicker sauce, use an immersion blender or carefully transfer contents to a traditional blender and puree. Otherwise, add half the cooking liquid to the shredded chicken, toss to coat. Save remaining cooking liquid for a soup or add more to chicken if you prefer.

Step 6

Use chicken for tacos, enchiladas, burritos or in a salad.