• Mexican Shredded Chicken

    Credits

    Recipe adapted from Carlsbad Cravings

    Ingredients

    AmountIngredients
    10goil, vegetable
    770gchicken breast, boneless, skinless, raw
    100gsalsa, medium
    12gsugar
    4ozdiced jalapenos, hot, canned
    10oztomatoes, diced, with chilies, drained
    1 Tchili powder
    1½ tspsalt
    1 tspground cumin
    1 tspgarlic powder
    1 tsponion powder
    ½ tspblack pepper
    ½ tspsmoked paprika
    ½ tsporegano, Mexican, dried
    1 tspliquid 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
    
    1. 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
    
    1. Drain excess liquid and serve (see notes)

    Nutrition

    100g (drained) = 124 calories

    Notes

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

    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
    Mexican Shredded Chicken

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