Credits

Recipe adapted from Carlsbad Cravings

Ingredients

Amount	Ingredients
10g	oil, vegetable
770g	chicken breast, boneless, skinless, raw
100g	salsa, medium
12g	sugar
4oz	diced jalapenos, hot, canned
10oz	tomatoes, diced, with chilies, drained
1 T	chili powder
1½ tsp	salt
1 tsp	ground cumin
1 tsp	garlic powder
1 tsp	onion powder
½ tsp	black pepper
½ tsp	smoked paprika
½ tsp	oregano, Mexican, dried
1 tsp	liquid smoke

Process

1. Add the oil to the bottom of the instant pot, swirl to coat
2. Add all other ingredients, seal lid

Pressure: High
Time: 13 minutes
Release: 15 minutes natural

3. Open instant pot and shred the chicken; mix it all together to rehydrate and seal the lid again

Pressure: High
Time: 5 minutes
Release: 10 minutes natural

4. Drain excess liquid and serve (see notes)

Nutrition

100g (drained) = 124 calories

Notes

This is a base Mexican chicken recipe, which can be used:

• on top of a salad
• as a low-carb bowl meal with fajita vegetables and toppings
• as a higher-carb burrito bowl
• in chicken tacos
• in chicken quesadillas

Keep the strained liquid from Step 4 and make rice, beans, or any other dish where these flavors will shine.

• Can sub regular oregano in place of Mexican
• Shred chicken using 2 forks or by pressing chicken pieces against bottom and sides of pot; they should fall apart