Ingredients

The following ingredients have 4 Servings
  • 1 cup chicken broth
  • 2 lb boneless skinless chicken breasts
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 – 2 chipotle peppers in adobo sauce, (finely chopped (see notes))
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 tablespoons tomato paste
  • Chopped cilantro to garnish ((optional))

Instruction

  • Add chicken broth, chicken breasts, chili powder, garlic powder, onion powder, paprika, cumin, oregano, chipotle pepper, salt, and black pepper to the instant pot. Mix to combine.
  • On top of the chicken add diced tomatoes and tomato paste. Do NOT mix.
  • Secure the lid to the pot and select "manual" or "high pressure" and cook for 15 minutes.
  • When the time is over, carefully turn the valve to "Venting" to release the pressure. Then remove the lid.
  • Use 2 forks to shred the chicken. Mix well to coat all the chicken with the sauce.
  • Serve. Use it to make tacos, quesadillas, sandwiches, or arepas. Add it to a baked potato with some sharp cheddar cheese or add it to a salad (cold).