1 Cup orange juice
2 canned adobe chipotle peppers, seeds removed, minced
2 lbs chicken breast (frozen or thawed)
2 Tbsp olive oil
4 cloves garlic, minced (or 1/2 tsp garlic powder)
1 Tbsp Worcestershire sauce
1 tsp mustard
1/2 cup chopped cilantro
Salt and pepper
Directions
Put orange juice in the bottom of the instant pot. Place chicken on trivet and drizzle with olive oil. Sprinkle garlic, Worcestershire, mustard and cilantro over the chicken. Top with salt and pepper.
Secure lid, turn on manual for 13-15 minutes, depending on the thickness of your chicken. (I use Costco breasts... and usually do 14.)
When the chicken is cooked, shred with 1/2 cup of the orange juice. Serve over tortillas with sour cream, cheese, tomatoes, lettuce, limes, and avocado.
Recipe from Mels Kitchen Cafe... adapted for Instant Pot.
