Categories: Instant Pot
Ingredients
- 8 oz. can tomato sauce
- 4 oz. can fire-roasted diced green chiles
- 1 corn tortilla, torn
- 1/4 cup packed fresh cilantro (leaves and tender stems), plus 2 tbsp chopped leaves
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/4 tsp sugar
- Kosher salt and black pepper
- 1 tsp vegetable oil
- 3 chicken breasts
- 1 lime, cut into wedges
- 4 burger buns, for serving
Directions
-
Combine the tomato sauce, 1/2 cup water, the chiles, tortilla and 1/4 cup cilantro into a blender. Add the chili powder, cumin, sugar, 1/4 tsp salt and black pepper; blend until smooth.
-
Rub the bottom on an Instant Pot insert with the vegetable oil. Add the chicken breasts to the Pot along with the pureed sauce. Stir to combine. Put on the lid, making sure the steam valve is in the sealing position, and set to cook on high pressure for 8 minutes. When the time is up, press the cancel button and let the steam release naturally, 10-15 minutes. Remove the lid and transfer the chicken to a bowl.
-
Set the pot to saute at high heat. Bring the sauce to a simmer. Break the chicken into large chunks with two forks and return to the sauce; stir to coat. Simmer, stirring to prevent sticking, until the sauce thickens, about 8 minutes. Turn off the Instant Pot. When the sauce stops bubbling, stir in the chopped cilantro and a squeeze of lime juice; season with salt and pepper. Serve the chicken on buns with lime wedges.