THIS MESS IS OURS
Let's talk first about what's in this 2-ingredient chicken recipe! Well, it is pretty simple really... boneless, skinless chicken breasts and 1 cup of red enchilada sauce! Yep, that is it! I do use a few pantry staples like salt, pepper, and olive oil but those don't even really count as ingredients do they?
Red enchilada sauce is a thick sauce that is made up of chili powder simmered in a sultry broth with garlic, onion, tomato paste/sauce and thickened with either flour or cornstarch.
How To Shred Chicken With a Mixer: Simply place the chicken in a large mixing bowl if using a hand held mixer. Blend the chicken on the lowest setting, gradually increasing speed if necessary. Blend until all of the chicken is shredded.
For boneless, Skinless, Chicken Breasts: – 8 minutes, vent immediately to release any remaining pressure
Ingredients: - boneless, skinless chicken breasts - olive oil - kosher salt - pepper - red enchilada sauce
Place the chicken breasts into the Instant Pot. Drizzle with half the olive oil, and sprinkle with half of the salt, and pepper. Flip the chicken over and repeat with the rest of the oil and seasonings. Cover with the enchilada sauce
Lock the lid on the Instant Pot. Press the “Manual” or “Pressure Cook” button and the “-” button until the display reads ” 7 ” minutes.
When the chicken is finished cooking, immediately release the pressure manually. Check the temperature of the largest chicken breast reads 165°F. If not refer to suggestions in the notes section of this recipe or the blog post.
Remove the lid right away and transfer the chicken to a separate bowl to prevent overcooking.
It will appear that there is a lot of liquid, this is what you want! Use two forks or a mixer to shred the chicken right into the sauce and toss well to coat.