Mexican Soft Tacos with Shredded Chicken Pressure Cooker Recipe

Mexican Soft Tacos With Shredded Chicken Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure

FILLING

• 2 tablespoons olive oil
• 1 large white onion, chopped
• 1 tablespoon chili powder
• 4 cloves garlic, minced
• ½ cup chicken broth
• 1/3 cup packed chopped fresh cilantro
• 6 boneless, skinless chicken breast halves
• 1½ teaspoons sea salt
• 10 grinds black pepper
• juice of 3 limes

TACOS

• 12 taco-size flour tortillas, warmed
• shredded iceberg lettuce.
• diced Roma tomato.
• sliced ripe avocado.
• chopped fresh cilantro.
• chopped red onion.
• shredded combination Cheddar and Monterey Jack cheeses or crumbled feta (an unconventional touch!).
• sour cream and medium or hot salsa (optional).

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat until very hot
2. Add the onion and cook, stirring a few times, until softened, about 3 minutes
3. Add the chili powder and garlic and stir for 1 minute
4. Add the broth and scrape up any browned bits from the bottom of the pot
5. Stir in the cilantro
6. Nestle the chicken breasts into the mixture, spooning some on top
7. Sprinkle with the salt and pepper
8. Pour in the lime juice
9. Close and lock the lid
10. Set the burner heat to high
11. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
12. Set a timer to cook for 6 minutes
13. Remove the pot from the heat
14. Open the cooker with the Natural Release method; let stand for 15 minutes
15. Be careful of the steam as you remove the lid
16. Transfer the chicken to a plate or cutting board
17. Pull the chicken apart with your fingers into shreds or cut it into small dice
18. Pour the contents of the pot into a bowl and add the chicken; toss to combine
19. The chicken will stay juicy and moist
20. At this point, you could let the chicken cool, then store in an airtight container in the refrigerator for up to 3 days or the freezer up to 3 months
21. To assemble the tacos, spoon the chicken into tortillas, then top as you prefer with lettuce, avocado, tomato, cilantro, onion, and/or cheese
22. Add a dollop of sour cream and salsa, too, if you like
23. Plan on two tacos per person

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