- Avocado Oil - Carrots - Stalks Celery - Bell Pepper - Onion - Jalapeno - Garlic - Chicken Broth - Tomato Paste
Instant Pot: Heat the oil using the "sauté" setting. Add the carrot, celery, onion, bell pepper, and jalapeno (if using) and sauté until tender, around 3 to 5 minutes.
Add the garlic and sauté another 1 or 2 minutes, or until fragrant. Press "Cancel". Add all of the remaining ingredients, seal the lid, and turn the valve to "sealing".
Cook on high pressure for 18 minutes. Allow the Instant Pot to release the pressure naturally for 5 minutes. Then, turn the valve to "venting" to manually release the rest of the pressure.
Remove the chicken with a slotted spoon and place in a large bowl. Shred with 2 forks or with a mixer, then return to the Instant Pot. Taste and adjust seasonings if needed.