We love a quick and easy taco night as a tasty way to get dinner on the table. Hatch chiles are in season in Colorado and we try our best to use them as much as we can this time of year and really soak up the smoky, spicy flavor they bring to a dish. We love to buy them pre-roasted at the farmers’ market but if you can’t do that, you can repeat that step yourself by buying them at the grocery store and broiling them in the oven. This shredded chicken comes together with the help of the roasted hatch chiles, our favorite salsa, and some sautéed onions and garlic. It is simple but incredibly tasty. You can use the chicken for tacos, enchiladas, or even as a meal prep recipe for salads and sandwiches throughout the week. Using the Instant Pot ensures this recipe is ready in under 40 minutes and makes very little mess in the kitchen, both great attributes of a weeknight recipe!
Instant Pot Hatch Chili Shredded Chicken
A quick and easy recipe for delicious shredded chicken. We love to use this chicken for tacos, enchiladas, and as a meal prep recipe for salads and sandwiches.
Ingredients
- 4 large chicken breasts
- 1 medium yellow onion, thinly sliced
- 4 clove garlic, roughly chopped
- 4 roasted hatch chiles, stems and seeds removed and chopped
- 1 tbs olive oil
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup of your favorite tomato based salsa
- 1 cup water
- 1 chicken bouillon cube
- salt and pepper to taste
Directions
- Set the Instant Pot on the “saute” setting. Add the olive oil, sliced onion, and garlic to the Instant Pot. Sauté until the onions start to become translucent, about 4 minutes. Add the hatch chiles to the pot and cook another 2 minutes.
- Season the chicken breasts on both sides with the garlic powder, salt, and pepper. Add the chicken to the Instant Pot and sear for 3 minutes per side. You want to get the chicken nice and browned.
- Add the salsa, water, and chicken bouillon cube to the Instant Pot. Give everything a good stir so that the water reaches the bottom of the pot. Cover the pot with the lid and make sure that the steam release valve is closed. Switch the Instant Pot to the high pressure cook setting and set the timer for 15 minutes. When the timer goes off, release the steam and remove the chicken breasts from the pot. Shred the chicken with two forks and put it back in the sauce. Stir well to let the chicken soak up the juices in the pot and serve as desired.
TUCK & TATE 