Watch the step by step video here: https://youtu.be/nYue8tZxavQ
6 – 8 Servings
2 lbs. chicken thighs, boneless, skinless
1 tablespoon olive oil
1 onion, chopped
1 tomato, chopped
6 mushrooms, sliced
3 cloves garlic, smashed
½ cup Chicago Sauce
1 teaspoon salt
1 bay leaf
- Turn your instant pot on sauté mode for 15 minutes. Brown the chicken in the instant pot, turning ½ way at the 7.5 minute mark, adding the oil at this point.
- Add the remaining ingredients, lock down the lid and pressure cook for 20 minutes.
- Release the pressure, remove the lid, and using 2 forks, shred the chicken.
- Serve as street tacos, sliders, burritos, salads, bowls, etc.