Combine 907 g chicken breast, 1 g bay leaf, 51 g chicken broth, 3 g chili powder, 15 g cumin, 25 g garlic, 150 g onion, 200 g orange, 3 g oregano, 1 g salt, and 30 g pepper in the Instant Pot.
2
Cook on high pressure for 30 minutes, then allow natural pressure release for 15 minutes.
3
Remove chicken from the pot and shred it using two forks.
