Ingredients

The following ingredients have 4 Servings
  • 1 tbsp avocado oil or olive oil
  • 1 small yellow onion
  • 2 cloves garlic (minced)
  • 1 cup fire roasted diced tomatoes
  • 2 chipotle peppers in adobo sauce*
  • 1 tbsp adobo sauce*
  • 1 tsp ground cumin
  • 1/2 tsp sea salt
  • 2/3 cup chicken broth
  • 2 lbs chicken breast or thighs
  • 3 cups cauliflower rice**
  • 1/2 cup chopped tomatoes
  • 1 large avocado (sliced)
  • 1/4 cup diced red onion
  • 1/4 cup fresh cilantro

Instruction

  • Select the saute function on the Instant Pot. Once hot, coat the bottom of the pot with oil. Toss in onion and garlic. Saute for 3-4 minutes, or until fragrant. Select cancel. Transfer the onion and garlic mixture to a high powered blender or food processor. Clean the bottom of the pot (this will help to prevent a burn message when you bring the chicken to pressure).
  • Now add the diced tomatoes, chipotle peppers, adobo sauce, ground cumin, salt, and chicken broth to the onion/garlic in the blender. Pulse until smooth. 
  • Pour the sauce into the Instant Pot. Add the chicken, and secure the lid. Select manual (or high pressure) and cook on high pressure for 9 minutes. Use a quick release.
  • Once steam has been completely removed, remove the lid and take out the chicken. Dice or shred using a fork and knife. Return the chicken back to the pot. At this point you can select cancel, and let the sauce cool and thicken. Or serve immediately.
  • Serve with rice or cauliflower rice, or tortillas. Top with tomatoes, avocado, onion, or fresh cilantro.