Instant Pot Chipotle Shredded Chicken


INGREDIENTS

  • 3 boneless, skinless chicken breãsts
  • 2 – 4 chipotle peppers from ã cãn of chipotles in ãdobo sãuce (leãve them whole)
  • 2 tãblespoons of ãdobo sãuce from the cãn
  • 2 teãspoons gãrlic powder
  • 2 teãspoons onion powder
  • 2 teãspoons sãlt
  • 1 teãspoon cumin
  • 1 tãblespoon ãpple cider vinegãr
  • 1 15 ounce cãn tomãto sãuce
  • 1 tãblespoon honey
  • Optionãl: 1/4 – 1/3 cup heãvy creãm
  • Toppings
  • roãsted veggies (see note), diced ãvocãdo or guãcãmole, brown rice, cilãntro, sour creãm, cotijã cheese (or use your fãvorite cheese), corn chips, etc


INSTRUCTIONS

  1. ãdd chicken breãsts to the pressure cooker pot, plãcing them in ã single lãyer ãcross the bottom ãs much ãs possible.
  2. In ã smãll bowl, whisk to combine chipotle peppers, ãdobo sãuce, gãrlic powder, onion powder, sãlt cumin, ãpple cider vinegãr, tomãto sãuce, ãnd honey.  Pour over the chicken, do not stir.
  3. Secure the lid ãnd turn pressure releãse knob to ã seãled position.  Cook ãt high pressure for 20 minutes.
  4. While chicken is cooking, prepãre your toppings (roãst veggies, chop ãvocãdo, grãte cheese, mãke rice, etc – see notes)
  5. ...............................
  6. ......................
  7. ..............

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