Shredded Chicken, Mexican

FROM THE KITCHEN OF: alex
SERVES: 16
TOTAL TIME: 30 minutes
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INGREDIENTS

Ingredient Quantity Unit
Chicken Breast 8 breasts
Chicken Broth 1 cup
Dark Chili Powder 1 tbsp
Ground Cumin 1 tsp
Smoked Paprika 1 tsp
Dried oregano 0.5 tsp
Garlic Powder 0.5 tsp
Salt 0.5 tsp
Black Pepper 0.5 tsp

RECIPE INSTRUCTIONS

Things To Try

* Use more chicken broth

Directions

Put all ingredients into InstaPot, and mix.

Pressure cook for 18 minutes, let steam release naturally for 10 minutes.

Shred the chicken with two forks.

Notes

* I just used regular chili powder.
* Can probably up the spices by 4x, since the original recipe is for 2 breasts.
* This turned out really well, so it's not necessary.
* Goes great with homemade guacamole and refried beans.

Sources

https://girlwiththeironcast.com/instant-pot-mexican-shredded-chicken/