Pressure Cooker Chicken Taco Filling

Pressure Cooker Chicken Taco Filling
1 large onion, diced
2 tablespoons olive oil
6 large chicken breasts, frozen*
1 can (10 oz.) diced tomatoes with green chilies (Rotel Original)
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
Heat the oil in pressure cooker pot for 2 to 3 minutes. Sauté the onion until tender, approximately 10 minutes.
Add the chicken, tomatoes, chili powder, salt and pepper. Cover and lock lid in place. Select High Pressure and 25 minutes cook time. After 25 minutes, turn off and use a quick pressure release. *If using thawed chicken breasts reduce cook time.
Remove chicken from pressure cooker and shred. Return shredded chicken to pressure cooker pot and stir to combine with tomatoes and juice in pot.
Select Sauté and cook uncovered, stirring occasionally until all liquid is absorbed/evaporated.

Post a Comment