Instant Pot Shredded Chicken

I make plenty of all these ingredients so it can either feed a number of guests or I can have the extra nice warmed up left overs the next day. I served with some of my Low Fat Instant Pot Re-Friend Pinto beans (Recipe here) and Yogurt (Recipe here) also from the Instant Pot, some Chipotle hot sauce and a toasted Tortilla.

Serves 6

Ingredients

950g Chicken Breats Cut into thick strips

Large Handful of Chopped Corriander

2 tsp Paprika

2 tsp Cumin

2 tsp Cayenne Pepper

1 tsp Hot Chilli Powder

1 Chopped Onion

2 Minced Garlic Cloves

Good Pinch of Chipotle chilli flakes

2 Dried Ghost Chillis

Half a Fresh Jalapeno Chilli

1 Cup or 180ml Water or Stock

300ml Passata

Juice of one Lime

1 Cup of Basmati Rice

Method

Set the Instant Pot to Saute

Use Oil or Fry Light to fry the Garlic and Onion until the onion goes clear

Add Spices and fry for a further 2 minutes

Add Chicken breast, Passata, Water, Dried Chillis, Lime Juice and Corriander

Place a Trivet on top of ingredients and add a small metal pot with the cup of rice and 1 and 1/4 cups of water on top.

Set Pot to Manual and HP for 40 minutes, NPR

Depending on how much water is released from the chicken you may need to saute some of the liquid off. Gently pull the chicken apart, fluff up the rice and serve with more chopped Coriander