Ingredients

• 4 Chicken Breasts

• 1 tablespoon olive oil

• 1 sweet onion halved and thinly sliced

• 4 cloves garlic minced

• 2 tablespoons chipotle peppers in adobo sauce chopped

• 1 tablespoon adobo sauce (from above can) or to taste

• 1 teaspoon chicken bouillon

• 1 tsp EACH dried oregano, dried cumin

• 3/4 teaspoon salt

• 1/2 tsp EACH dried coriander, smoked paprika

• 1 14 oz. can fire roasted tomatoes with juices

• 1 4 oz. can mild diced green chiles

• 2 teaspoons of apple cider vinegar

• 1 teaspoon of maple syrup

Directions​

Place Chicken Breasts in the Instant Pot.  

Ina sauce pan over medium heat, put olive oil.  Sweat the onions and garlic.  Add the remaining ingredients until warmed through about 5 minutes. Place the mixture into your blender.  Blend until smooth.

Put the mixture over the chicken breast in the Instant Pot.  Pressure cook for 15 minutes, release the pressure after 10 minutes. Take the chicken out and shred.  Put the Instant pot on saute and boil the mixture for 10 minutes or until the mixture becomes thick.  Put the chicken back in and use for Sweet potato nachos, taco etc.

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