Description
This pressure cooker shredded chicken is quick and easy, perfect for tacos, salads, or sandwiches!
Ingredients
Scale
- 1½ cups low-sodium chicken broth
- 2 teaspoons taco seasoning
- 1 pound boneless, skinless chicken breasts (or chicken thighs)
- ⅓ cup salsa
- 1 medium lime (optional, but highly encouraged)
Instructions
- Combine 1½ cups low-sodium chicken broth with 2 teaspoons taco seasoning in the inner pot of your pressure cooker.
- Nestle 1 pound boneless, skinless chicken breasts into the liquid.
- Dollop ⅓ cup salsa evenly over the chicken. DO NOT STIR!
- Place the lid on the pressure cooker, being sure the vent knob is sealed and/or the lid is locked.
- Using the manual or pressure cook button, select the desired cooking time:
- SMALL chicken breasts/chicken thighs (~6 ounces each): Cook for 6 minutes on high pressure OR 10 minutes if frozen
- AVERAGE chicken breasts/chicken thighs (~8 ounces each): Cook for 7 minutes on high pressure OR 11 minutes if frozen
- LARGE chicken breasts/chicken thighs (~10 ounces each): Cook for 8 minutes on high pressure OR 12 minutes if frozen.
- Once the cooking time has elapsed, let the pressure release naturally for at least 10 minutes.
- Once the pressure has been released, remove the lid from the pressure cooker.
- Transfer the chicken to a large bowl and then shred the meat using 2 forks or a handheld kitchen mixer on low speed.
- Once shredded, add the zest and juice of 1 medium lime and stir well to incorporate. Serve as desired.
Notes
- This shredded chicken can be used in various recipes like tacos, burritos, or salads.
- If you prefer spicier chicken, consider adding more taco seasoning or some diced jalapeños.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 110mg