Thursday, July 21, 2016

Pressure Cooker Soft Chicken Tacos

I've been doing more cooking lately, but haven't been blogging about it.  I will try and get things down on paper . . . so to speak . . . more often.  Recently I did a Root Beer BBQ sauce that came out great and last night I did chicken thighs in the pressure cooker and everyone loved them.


  • 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
  • Salt
  • Pepper
Serve with:
  • Tortillas (I like soft, taco size)
  • Lettuce (about 2 cups shredded)
  • Tomatoes (2 fresh, diced)
  • Onion (1 diced)
  • Shredded Cheese
  • Salsa


  1. Salt and pepper the chicken thighs liberally.
  2. Heat some olive oil in your pressure cooker, medium heat
  3. Add the chopped onion, saute until softened
  4. Add the minced garlic, saute for about 30 seconds
  5. Add chicken stock and de-glaze the pan
  6. Add the chicken and canned tomatoes
  7. Seal the lid and let the pressure rise to it's limit
  8. Cook for 10 minutes under pressure and then turn off the heat
  9. Let the pressure release naturally.  It will take 10-15 minutes.
  10. Once the pressure is gone, remove the lid and take the chicken out with a slotted spoon
  11. Shred the chicken between two forks and return to the cooking liquid to stay warm and juicy.
  12. 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.

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