- Chicken Thighs (about 2lbs): I used skinless and boneless thighs, but you can use bone-in. I do recommend removing the skin, it's kinda nasty in the pressure cooker.
- Canned Tomatoes (1 14.5 oz can of crushed or diced)
- Onion (1 chopped)
- Garlic (3 cloves, minced)
- Chicken Stock (1/2 cup)
- Olive Oil
- Tortillas (I like soft, taco size)
- Lettuce (about 2 cups shredded)
- Tomatoes (2 fresh, diced)
- Onion (1 diced)
- Shredded Cheese
- Salt and pepper the chicken thighs liberally.
- Heat some olive oil in your pressure cooker, medium heat
- Add the chopped onion, saute until softened
- Add the minced garlic, saute for about 30 seconds
- Add chicken stock and de-glaze the pan
- Add the chicken and canned tomatoes
- Seal the lid and let the pressure rise to it's limit
- Cook for 10 minutes under pressure and then turn off the heat
- Let the pressure release naturally. It will take 10-15 minutes.
- Once the pressure is gone, remove the lid and take the chicken out with a slotted spoon
- Shred the chicken between two forks and return to the cooking liquid to stay warm and juicy.
- Once the rest of the meal is ready, spoon the chicken into a serving dish, it's OK to have some of the cooked onion and tomatoes as well.
Should make enough for 12-15 tacos, depending on how loaded you like them. Serve with the condiments of your choice. I like keeping it simple with lettuce, fresh onion and tomato, salsa, cheese, and sour cream. But whatever you like will work!
This isn't a very spicy dish because a couple of family members can't handle spice. There are plenty of alternatives:
- Season the chicken with Chile Powder or Cumin, in addition to salt and pepper
- Use Salsa instead of canned tomatoes for the cooking medium. You should be able to eliminate the onions and garlic if you use salsa instead.
- Use Beer or Apple Juice instead of Chicken Stock
- I do recommend Chick Thighs over Chicken Breasts, I have had very little luck with breasts in the pressure cooker. They get surprisingly rubbery and dry.