Ingredients
2 lb. boneless skinless chicken breasts (about 4)
1 (15-oz.) can fire roasted diced tomatoes
1 c. low-sodium chicken broth
1/4 c. hot sauce
1 1/2 tsp. kosher salt
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. garlic powder
1/2 tsp. freshly ground black pepper
Corn tortillas
Avocado, diced
Jalapeño, sliced
Red onion, thinly sliced
Freshly chopped cilantro
Sour cream
Preparation
Step 1In a 6-quart Instant Pot add chicken, diced tomatoes, broth, hot sauce, and seasonings. Lock lid and set to Pressure Cook on High for 12 minutes.Step 2Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Shred chicken with two forks. Step 3Use a slotted spoon to serve chicken on tortillas with desired toppings.
Have you tried these yet? Let us know how it went in the comments below!
