Preheat the Instant Pot on Saute mode. Wait 30 seconds and add oil.
Add sliced onions and bell peppers and sauté for 2 minutes. Then, add red wine vinegar and sauté another minute. Add half of the salt & pepper and stir well. Remove in a bowl and reserve for later. Cancel Saute.
Mix together salsa and spices in a cup. Add water to the instant pot and then layer the chicken breasts. Pour the salsa mix over it to cover the chicken with the sauce. Do not stir. Close the lid, vent set to sealing position. Cook on Manual/Pressure Cook for 8 minutes on high pressure. For chicken breast thicker than 1 inch, increase the time to 10 minutes.
After the cooking time is done, wait 10 minutes, then release the pressure manually. Open the lid after the pin drops. Remove the chicken for shredding. Using two forks shred the chicken into bite-size pieces. Meanwhile, add cocoa powder in the sauce and stir well.
Add shredded chicken, along with the sauteed onions and peppers back in the sauce and stir well. Serve over warm tortillas of your choice and top with your favorite topping like cheese, sour cream, salsa and pickled jalapeños.
Stovetop recipe
Heat a saucepan on medium-high heat. Wait 30 seconds and add oil.
Add sliced onions and bell peppers, and sauté for 2 minutes. Add red wine vinegar and sauté another minute. Add half of the salt & pepper, and stir well. Remove in a bowl and reserve for later.
Add salsa, 1 cup of water, and spices to the saucepan and stir well. Add chicken breast and coat well with the sauce. Reduce the heat to medium. Cover with a lid. Cook for 15-17 minutes on medium heat or till chicken is tender and pulling apart easily with two forks. Stir every 5 minutes to ensure that the chicken or sauce doesn't stick and burn at the bottom.
Remove the lid. Remove the chicken and shred it using two forks. Meanwhile, stir in the cocoa powder in the sauce.
Add shredded chicken, onions, and peppers back into the sauce and stir well. Serve over warm tortillas with your favorite topping like cheese, sour cream, salsa and jalapeños.
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Notes
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.