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Instant Pot Shredded Chicken Taco Meat



Whether you’re making weeknight tacos for your family or hosting a potluck party for a crowd, making shredded chicken in the pressure cooker is such time saver.

Cooked in a mixture of Mexican spices and tangy pineapple juice, chicken thighs quickly become tender and easily shredded, ready for piling into tortillas.

Coco Morante

How to Make Shredded Chicken in the Pressure Cooker

This recipe is a riff on Elise’s original slow cooker version, just sped up in the pressure cooker. (I love my Instant Pot!)

I didn’t do much to change Elise’s recipe—it’s delicious as is. My one tweak for the pressure cooker was to use ketchup instead of tomato paste to ensure that there was enough cooking liquid for the pot to come up to pressure; if it’s too thick it won’t.

With the ketchup and the pineapple juice, I had just enough liquid to make my 6-quart Instant Pot pressure cooker seal up properly. If you’re using a larger pressure cooker, add an extra can of pineapple juice so there’s enough liquid.

Once the chicken is finished cooking, I recommend removing it from the pot with tongs or a slotted spoon and then reducing the cooking liquid into a sauce on your pressure cooker’s “Sauté” setting.

Coco Morante

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