Pressure Cooker Shredded Chicken Taco Meat
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Category
Main Dish
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Cusine
Mexican and Tex Mex
What do you need?
How to make?
Ingredients
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon kosher salt
1 1/2 teaspoons dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon cayenne
2 1/2 pounds boneless skinless chicken thighs
3/4 cup pineapple juice
2 tablespoons ketchup
1 dozen corn tortillas
1 to 2 cups shredded red cabbage
1/2 cup sliced radishes
2 large avocados, cut into chunks
1/4 cup chopped cilantro
2 limes, cut into wedges
Directions
In a small bowl, whisk together the ingredients for the spice rub.
Add the chicken to the pressure cooker. Arrange the thighs in a single layer in the pot. Sprinkle with the spice blend, then pour over the pineapple juice and ketchup. Stir to coat the chicken evenly.
Place the lid on your pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Poultry” or “Manual” program and set the time to 15 minutes at high pressure.
It will take about 15 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. The total time from when you seal the pressure cooker to the finished dish is about 30 minutes.
You can either perform a quick pressure release by moving the vent from “Sealing” to “Venting,” or you can let the pot depressurize naturally .
Use tongs or a slotted spoon to transfer the chicken thighs to a plate or cutting board.
Select the “Sauté” program on the pressure cooker and let the cooking liquid reduce for 10 minutes. While the liquid is reducing, use a pair of forks to shred the chicken thighs.
Return the chicken to the pot with the reduced cooking liquid and toss it to coat the chicken evenly. Serve it in tortilla shells with the fixings listed above.
Leftover shredded chicken will keep in the fridge for 3 to 4 days, or in the freezer for up to three months.