Mediterranean Chicken Tacos Pressure Cooker Recipe
These quick and flavorful Mediterranean chicken tacos are made tender and juicy using a pressure cooker. Perfect for a fast, delicious meal with fresh toppings and bold herbs.
Ingredients
Main ingredients and toppings
- 1 lb boneless skinless chicken breast chunked up about one inch
- 2 tablespoons olive oil for that Mediterranean richness
- 2 tablespoons lemon juice plus some zest for zingy brightness
- 2 cloves garlic minced nice and fine
- 2 teaspoons oregano to bring that earthy herb vibe
- 0.5 teaspoon paprika for warmth and a little color pop
- 1 teaspoon kosher salt to taste
- 0.5 teaspoon fresh black pepper to taste
- 8 whole wheat pitas thin kind, Joseph’s brand works great
- chopped Persian cucumbers for toppings
- cherry tomatoes for toppings
- red bell peppers for toppings
- diced red onion for toppings
- fresh parsley or any fresh herb for toppings
- crumbled feta cheese for toppings
- lemon juice squeeze for toppings
- tzatziki to finish it all off
Instructions
Instructions
- Start with mixing olive oil, lemon juice, lemon zest, minced garlic, oregano, paprika, kosher salt, and black pepper in a bowl. You get a marinade bursting with flavor.
- Toss your chicken chunks into that marinade, toss so each piece is coated real good. Set it down for at least 10 minutes, but longer if you can wait.
- Turn on your pressure cooker using sauté mode (if it has one) or just heat a skillet. Brown the chicken for around 5 to 7 minutes until no pink spots are left and pieces get a little golden. This step seals in flavor before pressure cooking.
- Put the chicken and marinade into the pressure cooker if you browned it separately, or just add everything if you did it all inside. Lock your lid on and set to high pressure for 8 minutes. That’s gonna give you buttery tender chicken.
- When timer goes off, use quick release to let out the steam fast. But be careful cause that valve hiss means hot steam’s out. Then you can open lid with no worries.
- Warm your pitas while the chicken’s resting using natural release for a couple minutes if you can. Serve by filling pitas with the shredded chicken and all your chopped veggies, herbs, feta, and a big dollop of tzatziki. Fold it up and dig in.
Notes
Serve the tacos fresh with chosen toppings for best flavor. Store cooked chicken separately for up to 3 days refrigerated or freeze for longer storage. Avoid storing assembled tacos to prevent soggy pita.