Switch on the Ninja Foodi and select the SEAR/SAUTE function. Add the oil, and after the oil has heated for a minute or two add the chopped onion and fry it for about 5 minutes or until the onions have softened.

Add the chicken breasts (or thighs) to the pot and sear them on both sides; a couple of minutes on each side should be enough.

If anything has stuck to the bottom of the pot, use a little stock to deglaze it.

Stop the sear/saute function and add the Mexican spice mix (or paste), crushed garlic, chopped tomatoes and stock. If you are using chillies and peppers, you can add them at this stage.

Stir everything together before closing the Ninja Foodi lid (or placing the separate pressure cooker lid on if you have a different model).

Ensure the pressure release valve is in the SEAL position (and move the slider to the left if you use the 15-in-1 model).

Select PRESSURE and set it to HI and 15 minutes. If your model of Ninja Foodi allows you to choose Quick Release at the beginning, do so now; if not, you will need to perform a quick release manually at the end.

At the end of the pressure cooking time is finished, move the slider to the right (for the 15-in-1 model) and carefully open the lid.

For other models, manually turn the valve to VENT (taking care not to burn your fingers on the hot water or steam – I tend to use an oven glove to do this).

Remove the chicken and place it in a bowl ready to shred. Switch the pressure cooker to SEAR/SAUTE and leave the sauce to simmer down.

While the sauce is simmering, using two forks, shred the chicken. Once the chicken has been shredded, return it to the Ninja Foodi and mix it into the sauce.

Leave it to simmer for a few minutes before switching the Ninja Foodi off and serving.

Serve with rice, or with potato wedges, or in a tortilla wrap with salsa, cheese and lettuce.