For the sauce

• 14 ounce can of whole tomatoes
• 1/2 cup green chile salsa
• 3 chipotle peppers in adobo sauce
• 1/4 white onion, roughly chopped
• 3 garlic cloves, roughly chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• pinch of salt

For the instant pot

• 2 pounds chicken breasts, sliced (I slice them thinner for quicker cooking)
• salt and pepper to taste
• 1 bay leaf

For the tacos

• coconut cassava tacos shells or my tortilla recipe on page 290 in Juli Bauer’s Paleo Cookbook
• fresh cilantro
• 3 tablespoons minced white onion
• lime wedges