All-Purpose Instant Pot Chicken With Tomato and Chiles
You won’t get leftovers fatigue from this dish, which works as a taco or enchilada filling, in a soup, or over rice.
Equipment
- 1 Instant Pot
Ingredients
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cumin
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons cooking oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 jalapeño, stemmed, seeded, and finely chopped
- one 14.5-ounce can diced tomatoes, drained
Directions
- Combine the salt, pepper, and cumin in a small bowl. Season the chicken on both sides and set aside.
- Set the Instant Pot to sauté. Add the oil, onion, garlic, and jalapeño. Sauté 2–3 minutes or until softened. Turn off the sauté function.
- Add the can of tomatoes and place the chicken on top. Cook at high pressure for 8 minutes. Release the pressure manually.
- Open the lid, and remove the chicken with tongs. Set aside to cool slightly, then shred with a fork. Add back into the Instant Pot and stir to combine with the tomato mixture. Season to taste.
Notes
You may want to set the Instant Pot to sauté for a few minutes at the end to simmer off excess liquid, depending how juicy your chicken and tomatoes are.
If you can’t get thighs, cook boneless skinless chicken breasts for 6–7 minutes at high pressure, depending on size. Cook bone-in chicken thighs 10–11 minutes, again depending on size.