Ingredients
6
6 servings
- •0.25 cup chicken broth
- •1 cup picante sauce
- •1 (4 ounce) can chopped green chilies
- •2 tablespoons lime juice
- •1.5 pounds boneless, skinless chicken breasts
- •1 (1 ounce) envelope chicken taco seasoning mix (such as McCormick®)
Instructions
- Combine chicken broth, picante sauce, green chiles, and lime juice in a multi-functional pressure cooker (such as Instant Pot). Add chicken and sprinkle taco seasoning mix over the chicken. 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 using the quick release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select the keep warm setting. Transfer chicken to a cutting board and let cool for 10 minutes.
- Shred chicken and return back to the pot for 3 minutes or until heated through.
Nutritional Facts
Per 6 servings
- Calories: 162
- Carbohydrate: 8g
- Fat: 3g
- Fiber: 1g
- Protein: 24g
- Sugar: 3g
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