Ingredients
4
4 servings
- •1 tablespoon butter
- •1 onion, halved and sliced
- •2 cloves garlic, minced
- •1 (14.5 ounce) can diced tomatoes
- •1 (6.5 ounce) can tomato sauce
- •1 (7 ounce) can chipotle peppers in adobo sauce
- •2 pounds boneless, skinless chicken breasts, cubed
- •1 tablespoon chili powder
- •0.5 teaspoon ground cumin
- •1 pinch salt
- •1 (12 ounce) package tostada shells
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt butter and cook onions until soft and translucent, about 3 minutes. Add garlic and saute for 30 seconds. Stir in tomatoes, tomato sauce, and chipotle peppers. Mix in chicken and stir to combine. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with chili powder, cumin, and salt. Serve on top of tostadas with toppings of your choice.
Nutritional Facts
Per 4 servings
- Calories: 763
- Carbohydrate: 69g
- Fat: 28g
- Fiber: 7g
- Protein: 55g
- Sugar: 7g
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