Instant Pot meals are great because all you have to do is put the ingredients in, mix and let cook. and they're delicious! This is why this is a perfect meal for a busy week night.
Category
Entre
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
1 lb boneless, skinless chicken breasts
3 Tbsp Elijah's Xtreme Pineapple Mango Habanero Sauce
1 Tbsp cumin
1 Tbsp oregano
1 tsp salt
1 tsp black pepper
1 tsp chili powder
1 Tbsp olive oil
1 medium onion, chopped
4 cloves garlic, minced
1/4 cup pineapple juice or orange juice
1/4 cup lime juice
1/4 cup chicken stock
Fresh cilantro for topping
Directions
In a small bowl, mix cumin, oregano, salt, and pepper together.
Add olive oil to the Instant Pot and press Saute. Once oil is warm add the onion and stir for about 3 minutes. Add the garlic and stir 1 more minute.
Stir in pineapple juice, lime juice, chicken stock, spices and Elijah’s Xtreme Pineapple Mango Habanero Sauce. Mix well and add the chicken breasts to the sauce. Make sure chicken is coated.
Press Keep Warm to stop the Saute function. Secure the lid and make sure steam valve is closed. Press Manual or Pressure Cook and set timer to 8 minutes.
After cooking, let keep warm for 10 minutes before releasing steam valve.
Once steam has been released, remove the lid. Use a couple of forks to shred the chicken.
Squeeze some more lime on top and garnish with chopped cilantro. Serve in tacos, burrito bowls, over nachos, quesadillas, etc. and enjoy!