I am loving my Instant Pot! Who knew you could prepare such healthy, delicious meals in a very short amount of time?!
This recipe came from a dear friend who loves to cook as much as I do! We’ve cooked together on several occasions now, and it’s always such fun! His recipe was a stovetop recipe. I converted it to the Instant Pot.
1 pound chicken breasts, boneless, skinless, cut into 1 inch cubes
1 small onion, diced
1 jalapeno, diced
2 cloves garlic, diced
32 oz chicken stock
1 teaspoon cumin
1/3 cup cilantro, chopped
3 tablespoons lime juice, freshly squeezed
salt & pepper to taste
Monterrey Jack cheese
Set the Instant Pot to saute mode. Add the onion, jalapeno, and garlic. Saute for 2-3 minutes until the veggies begin to get soft. Turn off the Instant Pot.
Add the chicken, chicken stock, and cumin. Place the lid, close the pressure valve and set the Instant Pot to “poultry” mode. After it comes to pressure, the timer will set for 15 minutes. When the chicken has cooked, let the pressure release naturally.
Once the pressure has released, carefully remove the lid. Remove the chicken from the pot and shred the chicken. Set aside.
Add the avocadoes, cilantro, and lime juice. With an immersion blender, blend until smooth. Return the chicken to the pot and stir.
Serve with fresh tomatoes, cheese, sour cream, and chips. Delicious!