Shredded Ancho Chili Chicken

8 boneless, skinless, chicken thighs

2 dried ancho chili peppers

1 onion, diced

4 cloves garlic, minced

1 tsp sherry vinegar

1 tsp honey

1 tsp cumin

½ tsp coriander

1 tsp salt

¼ tsp black pepper

3 cups Chicken stock

Place all ingredients in the Instant Pot and secure the lid. Make sure the pressure valve is closed. Set the Instant Pot for 30 minutes at normal pressure. When it is done cooking release the pressure and open the pot. Strain off most of the liquid and reduce it by half in a small sauce pan, then transfer it back to the pot. Shred the chicken with two forks. Break up the ancho chilis and mix them into the chicken mixture, removing the stems. Season with salt and pepper if needed.

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