Directions

1. Place chicken in base of Microwave Pressure Cooker and season with salt and oregano. Cut onion in half, slice thin one half and quarter the other. Placer onion quarters in with the chicken, add garlic, chicken broth, cover and lock in place. Microwave on full power for 15 minutes. At the end of cooking time let pressure release naturally.
2. To the base of Supersonic Chopper, add tomatoes, chipotle peppers, cooked onion and garlic. Replace cover and pull cord until pureed and well combined.
3. Shred chicken with two forks and return to Pressure Cooker along with sauce and thinly sliced onion. If needed, add salt to taste. Mix everything together to combine with sauce, including the shredded chicken with the leftover chicken broth, cover and lock in place. Return to microwave and cook at high power for 5 minutes. Serve chicken on tostadas with queso fresco, cilantro and sour cream.