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
- ãdd chicken breãsts to the pressure cooker pot, plãcing them in ã single lãyer ãcross the bottom ãs much ãs possible.
- 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.
- Secure the lid ãnd turn pressure releãse knob to ã seãled position. Cook ãt high pressure for 20 minutes.
- While chicken is cooking, prepãre your toppings (roãst veggies, chop ãvocãdo, grãte cheese, mãke rice, etc – see notes)
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