Salsa chicken

West coast Mexican restaurant style shredded chicken. This is dead simple to prepare in a big batch in an Instant Pot, and is a great protein to make once and stretch into a few different meals over the week.

Ingredients

• 3 pounds boneless skinless chicken thighs
• 1 large yellow onion, diced
• 1 poblano chile, diced
• 4 to 6 cloves garlic, minced
• 2 tsp vegetable oil
• 1/2 cup jarred tomato salsa (Herdez is nice and can be used con toda confianza)
• 1/2 cup chicken stock, prepared caldo de pollo, or caldo de tomate
• 1 1/2 tbsp taco seasoning
• kosher salt to taste, about 1 1/2 tsp

Directions

Set Instant Pot to normal-heat saute and saute onion, garlic and poblano in the vegetable oil until onions are translucent. Cancel heat. Add salsa, stock and taco seasoning, deglazing bottom of pot if needed. Add whole chicken thighs and mix thoroughly. Close and seal lid and set to Poultry for 15 minutes. Allow 20 minutes for natural release when finished cooking, then shred chicken with two large forks. Salt to taste. Store leftovers, drained of most of the cooking liquid, in the refrigerator.

Notes

Serves 6 to 8. Serve with mexican rice, black beans and warm corn torillas, wrapped in flour tortillas with fajita vegetables, or as a filling for enchiladas or tamales.