• chicken breasts
• ¼ c olive oil
• ⅔ c fresh lime juice
• ⅔ c orange juice
• 8 garlic cloves, minced
• 1 T grate orange peel
• 1 T dried oregano
• 2 t ground cumin
• 2 t kosher salt
• ¼ t black pepper
• ¼ c chopped fresh cilantro

Put chicken breasts in instant pot.

Mix all remaining ingredients in bowl and pour over chicken.

Close instant pot and cook for 20 minutes on "poultry" mode. Allow pressure to release on its own for 8-10 minutes.

Preheat oven to broil.

Shred the chicken. Spread chicken on large baking sheet and broil for 5-8 minutes, until chicken edges are crisp.

Good served over rice or in tacos.

Cooking time: 30 minutes

Mommy's Home Cooking