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
- Add the oil to the bottom of the instant pot, swirl to coat
- Add all other ingredients, seal lid
Pressure: High Time: 13 minutes Release: 15 minutes natural
- 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
- 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
Leave a Reply