I found this on Pinterest when I was looking for Mexican food recipes to make for the twins birthday party in Tucson this year. I think it's really yummy and super quick...2 important categories for any good recipe.
1 c. Italian dressing (not kidding)
1/4 c. chicken broth
2 1/2 lb. boneless, skinless chicken breasts
2 1/2 lb. boneless, skinless chicken thighs, trimmed of excess fat
1 Tblsp. chili powder
1 Tblsp. cumin
1 Tblsp, garlic powder
1 tsp. kosher salt
Add the Italian dressing and the chicken broth to the pot. Add in the rest of the ingredients. Cover the pot and turn the valve to "sealing". Push manual and adjust the time to 17 minutes.
When the pressure cooker beeps, let the pressure release naturally for 15 minutes and then remove the lid.
Transfer the chicken to a cutting board and shred and then add the chicken back into juices inside the Instapot . Stir and then serve the chicken. You may need to salt and pepper to taste.
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