Prep Time : 10 minutes
Cook Time : 30 minutes 
Yield : 4 Servings

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Ingredients:

• 1 tbsp extra virgin olive oil

• 1 large yellow onion, diced

• 3 cloves garlic, minced

• 1 large red bell pepper, diced

• 1 large jalapeño, minced (we use 1 can diced jalapeño)

• 8 oz sugar-free tomato sauce

• 1 tbsp chili powder

• 1 tbsp chipotle pepper in adobo sauce (we use 3 peppers from the can)

• 2 tsp ground cumin

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp white wine vinegar

• 1 tsp sea salt 

• 1/2 tsp oregano

• 3 cups chicken broth (we use chicken bone broth)

• 1 lb chicken breasts

Optional toppings:

• diced avocado

• sliced jalapeno pepper

• sour cream

• minced cilantro

Directions:

Instant Pot/Ninja Foodie/Pressure Cooker:

Add olive oil into the Instant Pot and set to Sauté.

Add in the onion, garlic, bell pepper, and jalapeño pepper.

Cook 3-4 minutes until soft.

While the veggies are cooking, mix together in a bowl the tomato sauce, vinegar, chipotle chili, and spices.

When veggies are ready, pour sauce mixture into the pot.

Add in the broth and chicken and stir.

Put the lid on and reset to high pressure for 20 minutes.

At the end of 20 minutes, release the vent valve.

Remove the chicken and shred, add it back to the pot and stir.

To serve, top with desired toppings.

Nutrition:

According to my Fitnesspal (without additional toppings):  Calories: 307, Carbs: 18g, Fat: 10g, Protein 34g, Sodium: 1,028g, Fiber: 5g

My notes:  

This is one of my current favorites!  So full of flavor and nice and spicy.  We double this recipe and freeze half of it to have another day.

Recipe found on: ketodietapp.com/