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Pressure Cooker Shredded Chicken Taco Meat
Pressure Cooker Shredded Chicken Taco Meat
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Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
Effortlessly tender shredded chicken tacos made in a fraction of the time with a pressure cooker. Simply season, set, and enjoy perfectly juicy taco meat for a crowd.
Ingredients:
  • For the spice rub:
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cayenne
  • For the chicken:
  • 2 1/2 pounds (about 8 medium) boneless skinless chicken thighs
  • 3/4 cup (6 ounces) pineapple juice
  • 2 tablespoons ketchup
  • For the tacos:
  • 1 dozen corn tortillas
  • 1 to 2 cups shredded red cabbage
  • 1/2 cup sliced radishes
  • 2 large avocados, cut into chunks
  • 1/4 cup chopped cilantro
  • 2 limes, cut into wedges
Instructions:
  • Create a flavorful spice rub by whisking together the ingredients in a small bowl.
  • In the pressure cooker, mix the chicken with the spice blend, pineapple juice, and ketchup until the thighs are evenly coated. Ensure they are arranged in a single layer.
  • Pressure cook the chicken: Secure the lid on your pressure cooker with the pressure regulator set to “Sealing.” Cook on high pressure using the “Poultry” or “Manual” setting for 15 minutes. The cooking process, from pressurizing to finished dish, will take about 30 minutes in total.
  • Release the pressure: Choose between quick pressure release by moving the vent from “Sealing” to “Venting,” or allowing the pot to depressurize naturally for about 15 minutes.
  • Transfer the chicken thighs from the cooking liquid to a plate or cutting board using tongs or a slotted spoon.
  • Choose the “Sauté” function on the pressure cooker and simmer the cooking liquid for 10 minutes until reduced.
  • Shred the chicken thighs using two forks while the liquid reduces.
  • Combine the shredded chicken with the rich reduced liquid, ensuring every piece is coated evenly. Serve the flavorful mixture in tortilla shells with the suggested toppings. Store any extra chicken in the refrigerator for 3 to 4 days or in the freezer for up to three months.

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