1 white onion (1/2 thinly sliced, the other half quartered)
1 tsp dried oregano
1 tsp cumin
1/4 tsp garlic powder
1 tsp salt, more to taste
1/2 tsp pepper
1 c chicken broth
2 bay leafs
Cilantro and lime, for serving
To your blender or food processor, add fire roasted diced tomatoes, garlic, chipotle chiles + sauce, 1/2 onion quartered, oregano, cumin, garlic powder, salt, pepper, and chicken broth; pulse for 10-15 seconds, until smooth; set aside.
Select the ‘sauce’ function on your instant pot. Wait for the screen to read “hot” and add oil and sliced onions; sauté for 1-2 minutes, until onions are translucent.
Press “cancel” on the instant pot. Pour in the sauce we just made, and add in the raw chicken breasts and bay leafs. Nestle the chicken breasts in so they are covered by the sauce.
Secure the lid, make sure the steam valve is set to “sealing”, and cook high pressure for 12 minutes.
When the time is up, carefully release the pressure by switching the valve to “venting”. When pressure is fully released, remove the lid and discard the bay leafs.
Transfer the cooked chicken breasts to a cutting board or stand mixer to shred. *See Notes
Add shredded chicken back to the instant pot, and give it a good stir. Adjust salt and pepper at this time.
Garnish with fresh cilantro and serve with lime. You can make tacos, taco bowls, taco salads, quesadillas, etc.
*If using your stand mixer to shred, add chicken to bowl and secure the paddle attachment. Mix on low speed until perfectly shredded.
*If using a cutting board to shred, use two forks to pull chicken apart until fully shredded.