Instant Pot Shredded Mexican Chicken (21 Day Fix, Weight Watchers)
Ingredients
- 2 lbs boneless skinless chicken breasts, frozen
- 1.2 c non-fat low-sodium chicken broth
- 2 10- oz cans Rotel fire-roasted diced tomatoes and green chiles undrained
- 2 15- oz cans black beans rinsed and drained
- 3-4 garlic cloves minced
- 1 small jalapeno pepper finely diced
- 1 T hickory-flavored liquid smoke if you leave this out, you'll be fine
- 2 tsp ground cumin
- 1 T chili powder
- 1 tsp smoked paprika
- 2 tsp dried oregano
- 1 tsp cayenne pepper leave this out if it's too spicy
- salt and pepper to taste
- 2 limes quartered
- 1.4 c fresh cilantro chopped
- Place the frozen chicken in your Instant Pot. Add all ingredients to the pot.
Instructions
- Lock the lid into place and make sure the pressure valve is set to seal. Set on manual for 16 minutes at high pressure. Let the pressure release naturally.
- Drain any liquid and shred the chicken.
- Serve with letuce wraps, plain, over rice or on corn tortillas.