Ask a group of friends for fast, healthy and family-friendly recipes and you’re sure to get at least one suggestion that is prepared in a pressure cooker.
Pressure cookers work by trapping steam from boiling water or other liquids to cook foods faster than other methods. They can be used to cook almost anything, from soups, stews, meats and vegetables to yogurt, puddings, creme brulee and cheesecake.
While pressure cookers have been around for decades, today’s devices are easy to use, and often have pre-programmed settings to cook a variety of common foods. Foods prepped in pressure cookers are also healthier, retaining more nutrients than foods boiled or steamed, and are often thought to taste better.
These simple shredded chicken tacos are a great dish to serve year-round — they’re quick to make, taste great and can be as spicy or mild as you like.
Pressure Cooker Shredded Chicken Tacos
Yields 4 to 6 servings
2 pounds boneless skinless chicken breasts (cut in half, if large)
1 tablespoon extra-virgin olive oil, divided
1 small yellow onion, thinly sliced
2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
4 cloves garlic, minced
2 teaspoons chili powder (use less for mild or more for spicy tacos)
3 chipotle peppers in adobo, finely chopped (use less for mild or more for spicy tacos)
1 (14-ounce) can diced tomatoes in their juice
1/4 cup freshly squeezed lime juice
1 ripe avocado, sliced or chopped
1 red or white onion, chopped
Cotija cheese, crumbled or grated
Season both sides of the chicken with 1 teaspoon kosher salt and black pepper. In a pressure cooker set to sauté, heat 1/2 tablespoon of the olive oil until hot and shimmering. Add half the chicken and sear both sides for 2 to 3 minutes each, just until brown, though not cooked through. Remove chicken from the pressure cooker. Repeat directions for the remaining chicken.
With the pressure cooker still on sauté, add the remaining 1/2 tablespoon olive oil, onion, garlic, chili powder and remaining 1/2 teaspoon kosher salt. Let cook 3 minutes, until the onion softens. Turn off the pressure cooker and stir in the chipotle peppers, tomatoes and browned chicken. Arrange chicken pieces in a single layer and pour lime juice over the top.
Place and lock the pressure cooker lid and cook on manual pressure for 8 minutes. Vent immediately once fully cooked and turn off the pressure cooker. Place cooked chicken in a large bowl. Set pressure cooker on sauté and bring the cooking liquid to a simmer for 5 to 10 minutes, stirring occasionally, until the liquid reduces by about half.
Using two forks, shred the chicken. Turn off the pressure cooker and add the shredded chicken to the remaining liquid and stir until well-coated.
Fill warm tortillas with the shredded chicken and garnish with avocado, onion, cilantro and cotija cheese. Serve with lime wedges.
Adapted from recipe courtesy of Well Plated by Erin.