This is an easy and delicious Instant Pot recipe. My favorite Instant Pot recipes are from Urvashi Pitre. Here website is twosleevers.com. Go there and you will find many more great recipes.
4-6 servings
2 pounds chicken thighs boneless, skinless cut into bite sizes
1.5 tablespoons ground cumin
1.5 tablespoons chile powder (NOT cayenne)
1 tablespoon salt
2 tablespoons oil- olive, coconut, or avocado
14 ounces diced canned tomatoes
5 ounces can tomato paste
1 small onion chopped
3 cloves garlic
2 ounces canned/pickled jalapenos
2 pounds chicken thighs boneless, skinless cut into bite sizes
1.5 tablespoons ground cumin
1.5 tablespoons chile powder (NOT cayenne)
1 tablespoon salt
2 tablespoons oil- olive, coconut, or avocado
14 ounces diced canned tomatoes
5 ounces can tomato paste
1 small onion chopped
3 cloves garlic
2 ounces canned/pickled jalapenos
- Turn your Instant Pot or Pressure cooker onto Sauté.
- While it heats, coat the chicken with the cumin, chile, and salt.
- Pour the oil into the pressure cooker once it is hot, add the coated chicken pieces.
- You are doing this step to get the spices to "bloom" a little bit to get their full flavor. So cook it for 4-5 minutes, and you should be good to go.
- Add everything else into the pressure cooker and close.
- Cook at high pressure for 15 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Use two forks to shred the chicken a bit more if you're serving as tacos, or eat over rice.
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