This dish is typically made as meal prep in my house. We use it throughout the week on tortillas, in sandwiches, on flatbreads or even added to soups. It’s very versatile and very forgiving as long as you don’t oversalt the chicken!
-2 packs chicken tenders or breast (about 5 lbs.)
-2 cans chipotle peppers in adobo sauce (12 ounce cans)
-A dash of smoked paprika
-A dash of garlic powder
-1/2 a taco seasoning packet (the low sodium one is better)
-A dash of salt and pepper
-16 ounces of chicken broth
1.) Put both packs of chicken into the instant pot. No need to grease the pot. We will be adding other ingredients so it won’t stick.
2.) Add all your seasonings (which includes the taco seasoning, paprika, salt, pepper and garlic powder.)
3.) Add in the 16 ounces of chicken broth.
4.) Finally, add in the chipotle peppers and give everything a stir.
5.) Close the instant pot and set to ‘pressure cook’ on high pressure for 25 minutes. Make sure the valve is closed and is not releasing any pressure.
6.) Once the time goes off, you can allow it to natural release or if you are in a hurry, turn the pressure release switch (on the lid) to the venting position and let the steam release quickly. Once all the steam is out, open the lid.
7.) Now, click the sauté button on the instant pot. This will allow all the remaining juices in the bottom of the pot to evaporate and get more of the flavor into the chicken. The time you will sauté depends on how much liquids are left in the bottom. It typically takes me about 15-20 minutes to completely get rid of the liquids. If you used more liquid, it may take you longer.
8.) Shred chicken using tongs or forks if you don’t have tongs.
-You can use frozen or thawed chicken for this recipe as the instant pot cooks poultry thoroughly regardless.
-This chicken is very flexible. It can be enjoyed on a bed of rice, on tortillas for taco night, on a bun or toast. It’s meant to be an easy make-ahead mealprep/ weeknight addition to any sides.
-If you are in a hurry, you can skip the last step of sautéing and instead strain the chicken with a sieve or strainer.