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Two Ingredient Instant Pot Make-Ahead Red Chile Enchilada Sauce Chicken!

A make ahead meat so good sometimes I'll just eat it by itself! But, it's really good in taco salads, in a bake layered with veggies and cheese, or toss into paleo wraps...
Prep Time3 mins
Cook Time15 mins
Total Time18 mins
Course: Main Course
Cuisine: Tex-Mex or Taco Inspired!
Keyword: chicken, enchilada meat, high protein, paleo, protein, taco bowl, taco meat
Servings: 6 Servings
Author: Adrienne Harvey

Ingredients

Instructions

  • Out came the Instant Pot, and in went 2 lbs of chicken breast with no skin and no bones. This would also be fantastic with boneless, skinless chicken thighs too, actually it might be even better.
  • Then, I added two pouches of the sauce, and mixed everything so that all the chicken was coated and under the sauce.
  • Set the vent on top to "sealing". Using the "manual" button I set the Instant Pot to cook for 7 minutes. If you're using thighs, you will want to set it to cook it a little longer, maybe about 9 minutes.
  • When cooking has completed, carefully open the vent and let the steam out. Wait until the pressure has vented then carefully open the Instant Pot.
  • Shred the chicken with two forks (I remove the pieces from the pot to do this) then mix all the delicious sauce back into the chicken. It's now ready to eat.