Cut the chicken into large 2-inch chunks. Chop and mince the onions, garlic, and chipotle peppers.
INSTANT POT INSTRUCTIONS:
Set out a large 6 quart Instant Pot. Turn on the Sauté setting. Add the olive oil, onions, garlic, cumin, oregano, and salt. Sauté 3-4 minutes to soften the onions, stirring as needed.
Once the onions are soft, add in the chicken chunks, diced tomatoes, chicken broth, chopped chipotle peppers, and bay leaf. Stir to combine.
Lock the lid into place and set the IP on Pressure Cook High for 5 minutes. When the timer goes off, perform a Natural Release for 5 minutes. As soon as the steam button drops, it is safe to open the pot.
Use two forks to shred the chicken chunks into the sauce. Then set on Sauté again and simmer for another 5+ minutes to reduce the sauce by half. Remove the bay leaf and serve warm.
STOVETOP INSTRUCTIONS:
Set out a large 6 quart saucepot over medium heat. Add the olive oil, onions, garlic, cumin, oregano, and salt. Sauté 3-4 minutes to soften the onions, stirring as needed.
Once the onions are soft, add in the chicken chunks, diced tomatoes, chicken broth, chopped chipotle peppers, and bay leaf. Stir to combine.
Cover and simmer for 12-14 minutes, until the chicken is cooked through. Use two forks to shred the chicken chunks into the sauce.
Then simmer for another 2-3 minutes to reduce the sauce by half. Remove the bay leaf and serve warm.
Video
Notes
Leftovers will keep well in the fridge in an airtight container in the fridge for up to 4-5 days, or in the freezer for 3 months.