Using a large mixing bowl, add in the recado, vinegar, Worcestershire sauce, cumin, oregano, pepper, and erythritol then mix properly to combine. Add the chicken into the bowl then toss to coat. Cover the bowl then let the chicken marinate for about one hour or preferably overnight.
Set an instant pot to sauté then add in the oil. Once the oil is hot, add in the chicken and cook for about two minutes on both sides, set the chicken aside. Do not discard the marinade. Next, add in the onions and garlic then sauté for about two to three minutes until the onions become soft.
Next, add the chicken back into the instant pot, mix the broth with the marinade then pour into the instant pot. Seal the pot, set to manual on high pressure then cook for about twenty minutes. Once the time elapses, carry out a natural release of pressure, serve.