SHREDDED CHICKEN TACOS

• hidangan: 4
• masa aktif: 10 MINUTES
• jumlah masa: 35 MINUTES

Bahan-bahan

½ TBSP OLIVE OIL

1 LB CHICKEN BREAST

1 TSP SALT - DIVIDED

½ TSP PEPPER

½ SMALL YELLOW ONION

2 CLOVES MINCED GARLIC

¾ TSP CHILI POWDER

2 CHIPOTLE PEPPERS IN

ADOBO SAUCE

1 CAN DICED TOMATOES WITH JUICES

1 CAN GREEN CHILES WITH JUICES

1/8 C LIME JUICE

Arahan

1. SEASON BOTH SIDES OF THE CHICKEN WITH ½ TSP SALT AND PEPPER.

2. SET THE INSTANT POT TO SAUTE, HEAT THE OLIVE OIL AND ADD THE CHCKEN TO SEAR BOTH SIDES, ABOUT 2-3 MINUTES EACH SIDE. REMOVE TO A PLATE AND SET ASIDE.

3. ADD THE REMAINING OIL TO THE INSTANT POT AND ADD ONION, GARLIC, CHILI POWDER, AND REMAINING ½ TSP SALT. LET COOK 3 MINUTES THEN TURN THE INSTANT POT OFF. STIR IN THE CHIPOTLE PEPPERS, TOMATOES, GREEN CHILES, AND CHICKEN. ARRANGE THE CHICKEN IN A SINGLE LAYER, POURING THE LIME JUICE OVER THE TOP.

4. COOK ON HIGH MANUAL PRESSURE FOR 8 MINUTES. AS SOON AS THE TIME IS UP, VENT IMMEDIATELY.

5. TURN THE INSTANT POT OFF AND REMOVE THE CHICKEN TO A LARGE BOWL TO SHRED. TURN THE INSTANT POT TO SAUTE AND BRING THE RESERVED LIQUID TO A SIMMER STIRRING OCCASIONALLY UNTIL THE LIQUID REDUCES BY HALF.

6. ONCE REDUCED, TURN THE INSTANT POT OFF RETUN THE SHREDDED CHICKEN TO THE INSTANT POT AND STIR TO COAT THE CHICKEN.