| 4 chicken breasts |
|
Combine in the instant pot, using enough water to just submerge the chicken. Cook at high pressure for 12 minutes, the natural release 10 minutes, then quick release. |
| 1 dried ancho chile |
toast in a warm dry saucepan, deseed, pulverize in blender |
| 1 small red chile |
deseed, slice thinly |
| 4 stalks celery |
chop |
| 4 cloves garlic |
slice |
| 1 tablespoon apple cider vinegar |
|
| 1 tablespoon Worcestershire sauce |
|
| 1 tablespoon soy sauce |
|
| water |
|
|