Pressure Cooker Passion

Ingredients

• 1–2 tablespoons olive oil
• 1 onion, diced
• 5 garlic cloves, rough chopped (or sub 1–2 tablespoons granulated garlic)
• 1 can Fire Roasted diced tomatoes with juices (14.5 oz)
• 1 poblano pepper diced
• 2 lbs chicken thighs (boneless & skinless)
• 4 cups chicken stock
• 1/2 cup cilantro chopped
• 2 teaspoons salt, more to taste
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1/2 tsp adobo sauce from canned chipotles
• juice from 1–2 limes
• 4 Corn tortilla strips cut into pieces
• Bag of tortilla strips (Or make your own with 6 tortillas cut into strips)
• Garnish with any or all of the following:  tortilla strips, avocado, cilantro limes or anything you like.

Directions

1. Set Instant Pot to Sauté normal then add onion and poblano. Cook for 2 minutes or until vegetables have softened
2. Add Garlic and cook for 1 minute
3. Add stock, tomatoes, cilantro, adobo sauce and seasoning then stir to combine.
4. Add chicken
5. Cut 4 tortillas into 1/4 inch strips and add them to the instant pot.
6. Select manual setting; adjust pressure to high, and set time for 8 minutes.
7. When finished cooking, perform a quick release.
8. Remove chicken and shred, then add back into soup.
9. For Home made tortilla strips brush tortillas with olive oil, then cut into 1/2 inch pieces and bake at 350 for 7-10 minutes.
10. Garnish with tortilla strips, lime and serve.