Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, trimmed
  • 1 tbsp avocado oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 4 cups chicken bone broth
  • 1 cup water
  • 2 tbsp tomato paste
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp dried oregano

Instructions:

  1. Set your Instant Pot to the Sauté function. Add the avocado oil and once shimmering, toss in the diced onion and bell pepper. Stir frequently for 3-4 minutes until the onions become translucent.
  2. Stir in the minced garlic and tomato paste, cooking for another 60 seconds until the paste turns a deep mahogany color.
  3. Turn off the Sauté function. Add the chicken thighs, fire-roasted tomatoes, bone broth, water, and the spice blend (cumin, chili powder, paprika, cayenne, salt, and pepper). Stir well.
  4. Seal the lid and set the valve to Sealing. Select Manual/Pressure Cook on High for 15 minutes.
  5. Once the timer beeps, allow for a 10-minute natural release before switching the valve to Venting to release any remaining steam.
  6. Remove the chicken thighs to a plate and shred the meat into bite-sized pieces using two forks.
  7. Stir the lime juice, dried oregano, and chopped fresh cilantro into the broth, then return the shredded chicken to the pot and stir. Let sit for 2 minutes before serving.