Ingredients

• 1 tablespoon ground cumin
• 0.5 teaspoons chili powder
• 0.5 teaspoons dried oregano
• salt and ground black pepper to taste
• 2 pounds boneless , skinless chicken breasts
• 3 tablespoons olive oil , divided
• 1 yellow onion , quartered
• 5 cloves garlic , minced
• 0.5 bunches cilantro
• 0.25 cups fresh lime juice
• 0.25 cups chicken broth
• 1 orange , zested and juiced
• 1 chipotle pepper in adobo sauce , or more to taste
• 1 bay leaf

Instructions

1. 1 Combine cumin, chili powder, oregano, salt, and black pepper in a bowl; sprinkle over both sides chicken breasts.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add 1 tablespoon olive oil; sear chicken breasts in batches, 1 to 2 minutes per side. Transfer chicken to a plate.
3. 3 Add onion and garlic to the Pot; cook and stir until translucent and golden, about 2 minutes. Return chicken to the Pot; add cilantro, lime juice, chicken broth, orange zest and juice, 1 chipotle pepper with 1 tablespoon adobo sauce, and bay leaf. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 8 to 10 minutes, depending on size of chicken breasts. Allow 10 to 15 minutes for pressure to build.
4. 4 Meanwhile, combine mayonnaise, 1 chipotle pepper with 1 tablespoon adobo sauce, milk, 1 pinch salt, and garlic powder in a blender; blend until smooth. Refrigerate sauce until ready to serve.
5. 5 Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Coat a baking sheet with 1 tablespoon oil.
7. 7 Transfer chicken breasts to a work surface; reserve cooking liquid. Shred chicken using 2 forks; place in a large bowl. Drizzle 1/4 cup reserved cooking liquid over chicken; toss to coat. Transfer chicken to the prepared baking sheet; drizzle with remaining 1 tablespoon oil, tossing to coat.
8. 8 Broil chicken in the preheated oven for 5 minutes. Toss chicken with 1 to 2 tablespoons reserved cooking liquid; rotate the baking sheet. Continue broiling until chicken is crispy, 5 to 7 minutes more. Serve with chipotle sauce.

Nutrition per serving