Step 1

Set the Instant Pot to Saute: High. 20 minutes is plenty of time.

Step 2

Sautee the diced yellow onion and garlic in the oil, until the onion is translucent.

Step 3

Add the sauteed onion and garlic to a food processor along with the diced tomatoes and pulse until it is well blended. Alternatively, add the diced tomatoes to the Instant Pot and use an imersion blender to puree the tomatoes and onions.

Step 4

Add the chipotle powder, tomato paste, cumin, and chicken broth to the Instant Pot with the tomato-onion mixture. Mix well to combine.

Step 5

Add the trivet to the instant pot and season the chicken breasts liberally with salt and pepper. Set the chicken breasts on the trivet.

Step 6

Set the Instant Pot to Pressure: High for 15 minutes. Seal the lid and press start.

Step 7

Manually release the pot and remove the chicken to shred it. Using two forks or my favorite shredding claws make short work of this.

Step 8

Remove the trivet from the IP and set the IP to Sautee: High, 10 minutes. Let the sauce come to a simmer and simmer it for 3-4 minutes or until it has reduced by a bit and concentrated the flavors. Adjust the seasoning and mix the chicken back into the sauce.

Step 9

Serve and enjoy!