Low Carb Instant Pot Mexican Chicken

Instructions

1. Add 1 can of diced fire roasted tomatoes and 5 chipotle peppers to the instant pot. Mash peppers with a rubber spatula or wooden spoon.   Add minced garlic, salt, pepper, oregano, cumin, smoked paprika, and lime juice.
2. Stir the mixture, then add chicken breasts. Coat chicken in the tomato mixture, then seal the instant pot.
3. Set the instant pot for 20 minutes of high-pressure cooking and set the steam release valve to “Sealing.”  After 10 minutes of pressure cooking, the chicken will be fully cooked, but won't necessarily be “shreddable.”  At 15 minutes, most of the chicken will shred.  After 20 minutes, the chicken shreds easily and it’s still nice and moist.  (This is my personal recommendation).  At 30 minutes, the chicken shreds effortlessly, but it could potentially be a bit dry.
4. The instant pot will actually take 10-15 minutes to pressurize, then it will cook the chicken for 20 minutes.  Once cooking has completed, manually release the pressure nozzle by rotating it to "Venting."  Be careful of the escaping hot steam.
5. Remove the lid and transfer the chicken to a large platter or cutting board.
6. Use two forks to shred the chicken, leaving some of it in small chunks so it still has a little texture.
7. Use a hand immersion blender to puree the tomato mixture left in the instant pot (or transfer to a regular blender). It should thicken up and yield a little over 2 cups of sauce.
8. Put chicken in a large mixing bowl and pour ½ the sauce over it.
9. Gently use a spatula to fold the sauce into the chicken.   Add more sauce if needed, or use it as a drizzle on each individual serving.