- 1.5 lbs skinless, boneless chicken thighs or breasts
- sea salt and pepper to taste
- 1 Tbsp extra virgin olive oil
- 1 small yellow onion, chopped
- 1 bunch fresh cilantro, chopped
- 1 poblano pepper, chopped
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp cumin
- 2 cups chicken bone broth (or whatever broth you like)
- 2 handfuls baby spinach
Pat chicken dry with paper towel. Season to taste with salt & pepper.
Chop/mince all vegetables and herbs and set aside.
In the Instant Pot, set to the sauté setting (medium), add olive oil and let it heat up for a minute or so.
Add chopped onion and poblano first for a couple minutes until soft.
Next, add the chopped cilantro and lastly, the garlic. Stir everything together and let it cook for 30 seconds or so - do not burn the garlic. Lastly, add remaining spices and stir.
Add the chicken thighs over top and broth. Hit "Cancel" on the Instant Pot to stop the sauté, close the lid, and set it to 10 minutes on "Pressure cook - high".
Be sure to use the natural release feature until all the steam is released (do not open the vent yourself or liquid will come out), it shouldn't take too long!
Once ready, remove your chicken pieces and add to a mixing bowl to shred. You can shred manually with two forks or if you have a stand/hand mixer, it's a great trick to blend it for a quick shredding hack!
Once shredded, add your chicken back into the Instant Pot to join the sauce. Add your baby spinach over top and stir it in manually to wilt. Taste and season to taste with any more spices or salt.
Serve over cauliflower rice, brown or white rice, or any veggies you like or eat it alone! Optional toppings are avocado slices, sour cream, tortilla strips or more cilantro!