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https://fabulesslyfrugal.com/recipes/instant-pot-mexican-shredded-chicken-recipe/


Add following to freezer bag:

  • 1 cup salsa verde
  • ¼ cup honey
  • 1 tablespoon liquid smoke
  • 1 ½ teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder or 2-3 cloves, minced
  • ½ teaspoon smoked paprika
  • ¼ teaspoon pepper
  • 2 to 3 pounds boneless skinless chicken breast
  • ¼ to ½ cup chopped fresh cilantro


Instructions

  • Thaw and let marinade (longer the better)
  • Cook on high pressure for 12 minutes. Let pressure naturally release for 10 minutes, then manually quick release the remaining pressure.
  • Shred the chicken right in the pot. Stir in the fresh cilantro. Add additional salt and pepper to taste, if needed.
  • Serving ideas: tacos, enchiladas, burritos, salad, quesadillas, nachos, over rice, etc.




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