Instant Pot Shredded Mexican Chicken*

By bubbles7380

This recipe can also be made in the slow cooker. Cook on low for 5-6 hours.
very good

Ingredients

• 6 boneless, skinless chicken breasts
• 1 Tablespoon Olive Oil
• 1/2 cup mild salsa
• 4 tablespoons brown sugar
• 1 14.5oz can diced tomatoes
• 1 onion
• 1 tsp minced garlic
• 1/2 teaspoon smoked paprika
• 1 cup salsa
• 1 4 oz can diced green chilies
• 1 tbsp chili powder
• 2 tsp cumin
• 1/2 tsp dried oregano
• Salt & pepper to taste
• 1 teaspoon liquid smoke

Preparation

Step 1

Place chicken in bottom of Instant Pot Pressure Cooker
brush with oilve oil
Cover chicken with the rest of the ingredients
put the lid on the instant pot and Close valve
Cook on Manual, High Pressure for 35 minutes (if chicken breasts were frozen) or 20 minutes, if they weren’t.
Remove chicken and slice or shred.
Serve on tortillas, taco chips, lettuce or rice