• 1 1/2 lbs boneless skinless chicken breasts
  • 2 tsp chili powder(optional)
  • tsp ground cumin
  • 1/2 tsp ground thyme
  • Garlic salt
  • 1 tsp parsley
  • clove garlic minced
  • 1 jar organic salsa
  • Tbsp chopped cilantro
  • 3 Avocados
  • Organic Black beans (optional)
  • Raw Cheese
  • Chia and Cassava Tortillas by Siete or Organic Corn
  • Lemon
  • Sea salt


Place chicken in Instant Pot. In a small bowl whisk together all seasoning and  sprinkle mixture evenly over both sides of chicken. Sprinkle garlic over chicken then pour salsa over chicken to cover. Save some salsa to put on top if desired. Close lid, turn vent to “sealing” and set Instant pot to “Poultry” then set to 20 minutes. If using a slow cooker cook 5 – 6 hours on low heat.

Once cycle is complete use quick release method according to manufactures instructions. Remove chicken and let cool several minutes on cutting board then shred into pieces and return to juices in instant pot. Sprinkle in cilantro, and toss chicken to coat. Season with more salt to taste if desired. Put some butter in pan and place tortillas in browning on each side. Add chicken, cheese and beans till melted. Then add rest of ingredients on top.



Cut open all avocados and mash well. Then add squeeze of lemon and sea salt.


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