Instant pot recipe. Eat with tortillas
1. Preheat the Instant Pot by selecting Sauté and adjusting to high heat. When the inner cooking pot is hot, add the oil and heat until it is shimmering.
2. Add the tomatillo slices in a single layer, then add the onions in as flat a layer as possible between the tomatillo slices. Nestle in the garlic cloves. You're going to let this char, so do not stir them.
3. Once the thinner slices start to look a little burned, flip the vegetables. The bottom of the pot will have large black spots where the vegetables have charred, but this is a good thing.
4. Once the vegetables are well charred, add the tomatoes and broth and deglaze the pan, scraping up all the lovely brown bits from the bottom. Do this really well and ensure there are no burned bits remaining on the bottom. Otherwise, your Instant Pot will not come to pressure.
5. Add the chipotle, cumin, cinnamon, oregano, sweetener, fish sauce, and vinegar. Cook for 1 to 2 minutes to allow the spices to bloom. Add the chicken.
6. Lock the lid into place. Select Manual or Pressure Cook and adjust the pressure to High. Cook for 15 minutes. When the pressure cooking is complete, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. Unlock the lid.
7. Remove the chicken and shred it.
8. Tilting the pot, use an immersion blender to puree the sauce until the mixture is smooth.
9. Turn the pot to Sauté and adjust to high heat, then cook to thicken the sauce for about 10 minutes. Once it's thickened a bit, add in the chicken and heat through.
10. While the chicken heats, make crema in a small bowl by mixing together the sour cream and buttermilk. (If you do not have buttermilk, use lemon juice instead.)
11. Top the chicken with the crema and avocado slices. Serve over cauliflower rice, or wrapped in lettuce leaves for a low-carb option. You can also use low-carb corn tortillas.
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Serving Size: 1 Serving (279g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 260 | ||
Calories from Fat: 176 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.5g | 26 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 57.5mg | 18 % | |
Sodium 310.1mg | 11 % | |
Potassium 405.7mg | 11 % | |
Total Carbohydrate 6.9g | 2 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 4.1g | ||
Protein 14.9g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 260
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