Chicken & Broth:
Chicken & Broth:
Strain Rotel and place the juices in a measuring cup. Add enough water to bring to one cup. Place the remaining Chicken & Broth ingredients, along with the Rotel and the cup of combined juices/water to the Instant Pot.
Seal Instant Pot and using the poultry setting, set for 10 minutes for fresh chicken, 17 minutes for frozen. When the time is up, allow Instant Pot to go to the warm setting for 10 minutes & then manually release any remaining pressure. Check the chicken for doneness. Depending on the size and shape of the chicken, the amount of cooking time may vary. If not completely cooked, bring pressure back up and cook for an additional three to five minutes.
Remove chicken from pot and allow to rest and cool until it can be handled. Strain the juices, reserving the juice and solids. Add the solids to a blender along with about a cup of the juices, or enough to get the blender going. (Save the remainder of the juices in case the final dish needs to be moistened a bit.) Place the blended juices back into the Instant Pot on Saute and heat until the sauce is reduced and thickened to about the consistency of a spaghetti sauce, three to four minutes. In the meantime, shred the chicken. Turn off the sauce, combine with the chicken.
When a spoon is run through the chicken mixture, it should be dry enough that it leaves a trail that doesn’t fill in immediately. If necessary, moisten a bit with the reserved juices or if too moist, simmer gently for a few more minutes. Taste for seasoning and add more of the Chipotle, vinegar, salt and/or spices if desired.
Serve with tortillas garnished as desired.
Note: You’ll likely end up with about a cup and a half of juices leftover. These make a great base, along with a little chicken broth for all kinds of Mexican or Southwestern leaning soup.
Keywords: Bargain Meal of the Week, Chicken, Chicken Breast, chicken tinga, Chipotle, Freezes Well, Hot Peppers, Instant Pot, Mexican or Southwestern, tortillas