Mexican Chicken

3 pounds skinless boneless chicken breast
14.5 ounces canned fire-roasted diced tomato/Diced Tomato
5 chipotle peppers in adobo sauce (use 2 peppers for a less spicy version)
2 tablespoons brown sugar
1 teaspoon marjoram
1 teaspoon oregano
1 teaspoon Chili Powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 Tablespoon Coriandor or 1/4 cup Cilantro
1 teaspoon salt
1/2 teaspoon pepper
4 garlic cloves, minced
1 tablespoon fresh lime juice (juice from 1/2 lime)
2 Tablespoon Vinegar (Apple/White Wine/Whatever)
1-2 Tablespoons Cholula/Crystal/Tabasco
Limes

Chicken Stock to thin, Tomato Paste to thicken

20 Mins High Pressure Cookoer/Release