Instant Pot Shredded Mexican Chicken

• Gluten free

• Meat

  • 2 lbs Chicken breasts, boneless skinless

• Produce

  • 1 tsp Garlic
  • 1 cans Green chiles
  • 1/2 tsp Oregano
  • 1 14.5 oz can Tomatoes

• Condiments

  • 1 tsp Liquid smoke
  • 1/2 cup Salsa, mild

• Baking & Spices

  • 4 tbsp Brown sugar
  • 1 tbsp Chili powder
  • 1/2 tsp Paprika, smoked
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 3 drops Black pepper vitality essential oil
  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

Found on rebootedmom.com

Description

Ingredients

• 2 lbs Boneless Skinless Chicken Breasts
• 1 Tbsp Olive Oil
• 1/2 C. Mild Salsa
• 1-2 cans of Green Chiles
• 4 Tbsp Brown Sugar
• 14.5 oz can Diced Tomatoes
• 1 Tbsp Chili Powder
• 1 Tsp Cumin
• 1 tsp Garlic
• 1/2 tsp Smoked Paprika
• 1/2 tsp Oregano
• 1 1/2 tsp Salt
• 3 drops Black Pepper Vitality Essential Oil (we use Young Living)
• OR, 1/2 tsp Black Pepper
• 1 tsp Liquid Smoke

Directions

• In your empty instant pot, lay the chicken on the bottom and brush with the olive oil. Add all the other ingredients on top of the chicken. Put the lid on the Instant Pot, and close the valve. Set the timer for high (manual) for 27 minutes. When the pot beeps, release the pressure, and remove the chicken to shred. Put the chicken back in and let cook on slow cooker with the lid on for 10-15 more minutes to absorb all the liquid. Serve with hot sauce.