Step 1

In a blender, blend together onion, tomatoes, garlic, chipotle chili, jalapeno, salt, and cilantro.

Step 2

Turn your Instant Pot on to Sauté, and when it is hot, add the oil.

Step 3

Once the oil starts shimmering, pour in the blended vegetables and stir well. Keep stirring on and off for 10 minutes until the sauce is relatively thickened.

Step 4

Add in 4 cups of water, and if you're using the corn tortillas to thicken, add them now.

Step 5

Add in chicken breast cut into big pieces (you'll need to fish them out to shred them later).

Step 6

Set your Instant Pot to manual, High Pressure 20 minutes and let it release pressure naturally for 10 minutes. Release all remaining pressure when finished

Step 7

Remove and shred the chicken, add back, and serve with cheese, slices of avocado, corn tortilla strips or other garnishes.