Salsa chicken

This is dead simple to prepare in a big batch in an Instant Pot, and is a great filling for enchiladas or burritos, or simply served on its own with rice, beans and warm tortillas.

Ingredients

• 3 pounds boneless skinless chicken thighs
• 1 large yellow onion, diced
• 1 poblano chile, diced
• 4 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 or prepared caldo de pollo or Caldo de tomate
• 1 1/2 tbsp Taco seasoning

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. Store leftovers with the cooking liquid in the refrigerator.

Notes

Serves about 6 hungry people.