The pressure cooker makes short work of shredded chicken! Season the chicken thighs with some seasoning, set them in and let the pressure take over—you’ll soon have enough shredded chicken taco meat to feed a crowd.
BE PICTURED IN; CHARACTERIZED IN:
Whether you’re making tacos for your family midweek or throwing a potluck party for a crowd, making shredded chicken in the pressure cooker is such a time saver.
How to make shredded chicken in the pressure cooker
This recipe is a twist on Elise’s original slow cooker version, just sped up in the pressure cooker. (I love my Instant Pot!)
I haven’t done much to change Elise’s recipe – it’s delicious as it is. My only tweak for the pressure cooker was to use ketchup instead of tomato paste to ensure there was enough cooking liquid to keep the pot pressurized. if it’s too thick, it won’t.
With the ketchup and pineapple juice, I had just enough liquid to properly seal my 6-quart Instant Pot pressure cooker. If you’re using a larger pressure cooker, add an extra can of pineapple juice so there’s enough liquid.
Once the chicken is done cooking, I recommend removing it from the pot with tongs or a slotted spoon, and then reducing the cooking liquid to a sauce on the “sauté” setting of your pressure cooker.
Try these pressure cooker staples!
- Pressure cooker Chinese pulled pork
- How to cook potatoes in the pressure cooker
- Pressure Cooker Mexican Pulled Pork (Carnitas)
- Peel lightly boiled eggs in the pressure cooker
- How to make quick beans without soaking in the pressure cooker
Pressure cooker shredded chicken taco meat
For pressure cookers on the stove, cook at high pressure for 12 minutes and quickly depressurize after boiling. Reduce the cooking liquid over high heat on the stovetop.
ingredients
For the spice rub:
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2 tablespoon chili powder
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2 teaspoon ground cumin
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1 teaspoon kosher salt
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1 1/2 teaspoon dried oregano
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1/4 teaspoon Cinammon
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1/4 teaspoon pimento
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1/4 teaspoon cayenne
For the chicken:
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2 1/2 pounds (approx 8th Middle) boneless, skinless chicken thighs
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3/4 cup (6 ounces) pineapple juice
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2 tablespoon Ketchup
For the tacos:
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1 dozen Corn tortillas
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1 to 2 cups shredded Red cabbage
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1/2 Cup cut radish
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2 big avocadosto cut in pieces
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1/4 Cup chopped coriander
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2 Lemonscut into wedges
method
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Prepare the spice rub:
In a small bowl, whisk together the ingredients for the spice rub.
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Combine everything in the pressure cooker:
Place the chicken in the pressure cooker. Arrange the drumsticks in a single layer in the pot. Sprinkle with the spice mixture, then pour over the pineapple juice and ketchup. Stir to evenly coat the chicken.
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Pressure Cook the Chicken:
Put the lid on your pressure cooker. Make sure the pressure regulator is in the “Sealing” position. Select the “Poultry” or “Manual” program and set the time to 15 minutes at high pressure.
It takes about 15 minutes for your pressure cooker to reach pressure and then the actual cooking begins. The total time from closing the pressure cooker to the finished dish is about 30 minutes.
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release pressure:
You can either do a quick depressurization by switching the vent from seal to vent, or you can depressurize the pot naturally (this takes about 15 minutes).
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Separate the chicken and cooking liquid:
Use tongs or a slotted spoon to place the chicken thighs on a plate or cutting board.
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Reduce cooking liquid:
Select the “Sauté” program on the pressure cooker and allow the cooking liquid to reduce for 10 minutes.
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While the liquid reduces, shred the chicken thighs with a pair of forks
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Mix the shredded chicken with the reduced liquid and serve:
Return the chicken to the saucepan with the reduced cooking liquid and toss to evenly coat the chicken. Serve in tortilla shells with the accompaniments listed above.
Leftover shredded chicken will keep in the refrigerator for 3 to 4 days or in the freezer for up to 3 months.
| nutritional information (per serving) | |
|---|---|
| 486 | calories |
| 24g | Fat |
| 46g | carbohydrates |
| 30g | protein |
