Recipe Category: Chicken
SERVES 6 – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure
- 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
- 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).
- In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat until very hot
- Add the onion and cook, stirring a few times, until softened, about 3 minutes
- Add the chili powder and garlic and stir for 1 minute
- Add the broth and scrape up any browned bits from the bottom of the pot
- Stir in the cilantro
- Nestle the chicken breasts into the mixture, spooning some on top
- Sprinkle with the salt and pepper
- Pour in the lime juice
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 6 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 15 minutes
- Be careful of the steam as you remove the lid
- Transfer the chicken to a plate or cutting board
- Pull the chicken apart with your fingers into shreds or cut it into small dice
- Pour the contents of the pot into a bowl and add the chicken; toss to combine
- The chicken will stay juicy and moist
- 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
- To assemble the tacos, spoon the chicken into tortillas, then top as you prefer with lettuce, avocado, tomato, cilantro, onion, and/or cheese
- Add a dollop of sour cream and salsa, too, if you like
- Plan on two tacos per person