Pressure Cooker Mexican Shredded Chicken Recipes

PRESSURE COOKER MEXICAN SHREDDED CHICKEN

Pressure Cooker Mexican Shredded Chicken image

Mexican-style shredded chicken is easy to make in a pressure cooker with this recipe. You'll get a delicious meat for whatever Mexican dishes you prefer, or just serve it with tortillas, rice, and an assortment of toppings. The key to authentic smoky/spicy flavor is using chipotle peppers in adobo sauce. When finely chopped they virtually disappear into the tender and juicy meat, but the flavor they impart is distinct and delicious! Finish with a squeeze of fresh lime or a sprinkle of fresh herbs for the full experience.

Provided by Marrekus and Krysten Wilkes

Categories Dinner

Time 37m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 pounds boneless skinless chicken breasts
1 tablespoon ground cumin
2 teaspoons kosher salt
1½ teaspoons garlic powder
2 tablespoons extra-virgin olive oil, divided
1 yellow onion, thinly sliced
2 teaspoons minced garlic
1 (14 ounce) can diced tomatoes
3 chipotle peppers in adobo, finely chopped
1 lime, juiced

Steps:

Season chicken with cumin, salt, and garlic powder. Heat 1 tablespoon olive oil in a pressure cooker set to Sauté. Sear chicken on both sides in hot oil until brown, about 3 minutes; transfer chicken to a plate with a slotted spoon. Heat remaining 1 tablespoon olive oil to the pot. Cook onion and garlic in hot oil until softened, about 3 minutes. Stir tomatoes, chipotle peppers, and chicken with the onion mixture; add lime juice. Seal lid on pressure cooker, turn steam vent to Sealing; select Pressure Cook (Manual) and cook on High Pressure for 9 minutes. Immediately turn steam vent to Venting to Quick Release pressure. Transfer chicken to a large bowl; shred with 2 forks. Press Cancel on pressure cooker. Select Sauté to bring liquid to a simmer; cook, stirring frequently, until volume of liquid reduces by half, about 7 minutes. Press Cancel on pressure cooker. Return shredded chicken to pot; stir to coat in sauce.

PRESSURE-COOKER SHREDDED CHICKEN GYROS

Pressure-Cooker Shredded Chicken Gyros image

Our family has no links of any kind to Greece, but we always have such a marvelous time at the annual Salt Lake City Greek Festival. One of my favorite parts is all the awesome food. This meal is a good way to mix up our menu, and my kids are big fans. -Camille Beckstrand, Layton, Utah

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

2 medium onions, chopped
6 garlic cloves, minced
1 teaspoon lemon-pepper seasoning
1 teaspoon dried oregano
1/2 teaspoon ground allspice
1/2 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons olive oil
2 pounds boneless skinless chicken breasts
8 whole pita breads
Toppings: Tzatziki sauce, torn romaine and sliced tomato, cucumber and onion

Steps:

In a 6-qt. electric pressure cooker, combine the first 8 ingredients; add chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°. , Remove chicken; shred with 2 forks. Return to pressure cooker. Using tongs, place chicken mixture on pita breads. Serve with toppings. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 335 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 418mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

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