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Prep Time: 15 minutes
Chicken
Mexican
Servings: 8

Equipment

  • Instant Pot
  • blender or food processor

Ingredients

  • 2-3 chicken breasts (2-2 ½ lb.)
  • 1 28 oz. can tomatillos
  • 1 15.5 oz. can white beans
  • 1 cup frozen roasted corn
  • 1 4 oz. can sliced black olives
  • 1 serrano pepper or a 4 oz. can of green hatch chilis
  • ¼ cup pineapple or orange juice
  • 4 garlic cloves
  • 1 tsp. lime zest
  • 2 Tbsp. lime juice
  • green Cholula hot sauce, (jalepeño and poblano)
  • 2 Tbsp. fresh cilantro or 1 Tbsp. dried cilantro
  • 2 Tbsp. oregano
  • garlic powder
  • ½ tsp. ground cumin, plus ½ tsp. to sprinkle
  • ½ tsp. smoked paprika to sprinkle
  • 1 tsp. Kosher salt, plus ½ tsp. to sprinkle
  • ½ tsp. coarse black pepper to sprinkle

Instructions 

Prep

  • Dry the chicken breasts and lay them out on a cutting board.
  • Sprinkle both sides of the chicken with salt, pepper, garlic powder, cumin, and smoked paprika.
  • Set chicken aside to rest.
  • Add garlic cloves with skins and serrano chili to a dry frying pan on medium-low heat.
  • Turn the garlic and serrano regularly until they are soft and the skins are browned.
  • Take them off the heat, then peel the garlic and the serrano chili.
  • Slice the peeled serrano down the middle and scrape out the seeds.

Sauce

  • In the blender or food processor, add drained tomatillos, lime juice and zest, roasted garlic, chilis, pineapple or orange juice, and a 5-6 dashes of green Cholula hot sauce.
  • Add salt, cumin, oregano, and cilantro.
  • Blend the sauce ingredients until everything is liquified.

Cook

  • Add the sauce, drained white beans, corn, and black olives to the Instant Pot and stir.
  • Add the seasoned chicken breasts to the pot and cover with the liquid.
  • Add chicken stock or water if additional liquid is needed to cover the chicken breasts.
  • Secure the lid on the Instant Pot and select the Poultry setting, which should be high pressure for 25 minutes.
  • When the timer is up, allow the steam to bleed off on its own. If the pot isn't that full, you may need to bleed the pressure after 15-20 minutes.
  • Remove the chicken breasts to a cutting board and pull them apart with the backs of two forks until all the chicken meat is shredded.
  • Return the pulled chicken to the pot and stir completely in the sauce.
  • Put the lid back on and allow it to sit for 10-15 minutes.
  • Serve over rice or garnish with shredded cheese, scallions, diced tomatoes, and fresh lime.