How To Make Pressure Cooker Shredded Chicken Taco Meat
Chicken is transformed into spicy and savory taco meat in less than an hour in the pressure cooker. Spice rub and pineapple juice are added for flavor.
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.
Perform a quick pressure release by moving the vent from “Sealing” to “Venting,” or let the pot depressurize naturally (this takes about 15 minutes).
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.
- Calories: 710.80kcal
- Fat: 45.76g
- Saturated Fat: 10.65g
- Trans Fat: 0.16g
- Monounsaturated Fat: 21.86g
- Polyunsaturated Fat: 9.06g
- Carbohydrates: 42.20g
- Fiber: 11.45g
- Sugar: 7.27g
- Protein: 37.12g
- Cholesterol: 185.22mg
- Sodium: 637.06mg
- Calcium: 113.82mg
- Potassium: 1139.07mg
- Iron: 3.95mg
- Vitamin A: 111.92µg
- Vitamin C: 37.02mg
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