Pressure Cooker Mexican Shredded ChickenNagi
This flavorful and easy shredded chicken is cooked quickly in a pressure cooker with chipotle, tomatoes, garlic, and spices, perfect for tacos, rice bowls, or meal prep.
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 1.5 lb chicken breast skinless and boneless (~3 halves)
- ½ cup Chipotles in Adobo Sauce about 4 chillies + sauce
- 14 oz crushed tomatoes
- 2 cloves garlic crushed
- 1 teaspoon dried oregano
- 1 teaspoon cumin powder
- 1 teaspoon onion powder or garlic powder
- 2 teaspoon sugar
- ¾ teaspoon salt
- Fresh ground pepper to taste
- 3 tablespoon olive oil
- 2 tablespoon lime juice
Instructions
Instructions
- Place your chicken breasts right into the pressure cooker pot. Don’t worry about trimming too much, they’ll shred anyway.
- Spoon in your chipotles and that yummy adobo sauce. Then dump in the crushed tomatoes and the crushed garlic cloves.
- Sprinkle your oregano, cumin, onion powder, sugar, salt, and pepper over everything. Drizzle the olive oil and then the lime juice to add that fresh zing.
- Stir it all together gently so the chicken is coated but not messed up too much.
- Lock your lid, check you got the sealing ring on right, and set to cook. When you hear the float valve pop up, that means pressure build is happening.
- Cook under pressure for 20 minutes, then do a quick release to let out the steam.
- Open the lid carefully, shred the chicken with forks right in the pot or on a plate, then stir it back into the sauce so every bit soaks in all that goodness.
Notes
Serve with tortillas, rice, or use in tacos, enchiladas, burritos, sliders, or over salad. Leftovers can be refrigerated or frozen for easy future meals.