2 lbs chicken breast or chicken thighs
1/2 cup Patricia Quintana Roasted Tomato Sauce
4 cups water or chicken broth
1 can diced tomato or 2 chopped tomatoes
Fresh Cheese, crumble
Fresh cilantro, chopped
PREP: 5 mins
COOK: 35 mins
Season chicken with salt and pepper to taste.
(Optional) Select Sauté on the Instant Pot and heat the oil and brown the chicken on both sides (about 3 minutes).
Press the cancel button to reset the program.
Add 1/4 jar Patricia Quintana Roasted Tomato Salsa, water and tomatoes.
Cover and secure the lid.
Choose the soup broth option on high and set the time for 30 minutes.
When the time is up, allow for the natural release of pressure.
Shred the chicken (right in the pot).
Top with your choice of toppings: avocado, fresh cheese, tortilla chips, cilantro, sour cream.