Ingredients
Equipment
Method
- Step 1: Prepare the Ingredients: Ensure all your ingredients are prepped and ready. Chop onion and garlic, and dice tomatoes.
- Step 2: Sauté the Aromatics: Set the Instant Pot to sauté. Add olive oil, then onion and garlic. Cook until translucent, about 3-4 minutes.
- Step 3: Add the Chicken: Add chicken breasts, season with salt, pepper, paprika, and cumin. Sear for 2-3 minutes on each side.
- Step 4: Incorporate Remaining Ingredients: Pour in chicken broth and diced tomatoes. If using, add chopped bell peppers. Stir to combine.
- Step 5: Pressure Cook: Close the lid, ensure the valve is sealed, select pressure cook, and set timer for 10 minutes.
- Step 6: Natural Release: After cooking, allow natural release for 5 minutes, then quick release remaining pressure. Carefully open the lid.
- Step 7: Shred the Chicken: Remove chicken, shred using two forks, and return to the pot. Stir into the sauce.
- Step 8: Serve: Enjoy your dish over rice, in tacos, or on its own. Garnish with fresh herbs if desired.
Notes
For a creamier sauce, stir in some cream or sour cream before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days.
