1.5lbsskinless, boneless chicken thighs or breasts
sea salt and pepper to tasteOmit pepper for AIP
1Tbspextra virgin olive oil
1small yellow onion, chopped
1bunch fresh cilantro, chopped
1green bell pepper, choppedOmit for AIP
3cloves garlic, minced
1/2tspcuminSub Cinnamon for AIP
1/2cupbone broth (or whatever broth you like)
2handfuls baby spinach
Rinse and pat chicken dry. Season to taste with salt/pepper
Chop/mince all vegetables and herbs and set aside
In the Instant Pot, set to the sauté setting (medium), add olive oil and let it heat up for a minute or so
Add chopped onion and bell pepper first for a couple minutes until soft
Next, add the chopped cilantro and lastly, the garlic. Stir everything together and let it cook for 30 seconds or so - do not burn the garlic. Lastly, add remaining spices and stir.
Add the chicken thighs over top and broth. Hit "Cancel" on the Instant Pot to stop the sauté, close the lid, and set it to 10 minutes on "Manual".
Be sure to use the natural release (do not open the vent yourself or liquid will come out), it shouldn't take too long!
Once ready, remove your chicken pieces and either add to a mixing bowl to shred. You can shred manually with two forks or if you have a stand/hand mixer, it's a great trick to blend it for a quick shredding hack!
Once shredded, add your chicken back into the Instant Pot to join the sauce. Add your baby spinach over top and stir it in manually to wilt. Taste and season to taste with any more spices or salt.
Serve over cauliflower rice, rice, or any veggies you like or eat it alone! Optional toppings are avocado slices and more cilantro.