Pressure Cooker Mexican Shredded Chicken

Name: Pressure Cooker Mexican Shredded Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 lbs Boneless Skinless Chicken Thighs; 2 Tbsp (32g) Olive Oil; 2 tsp Kosher Salt (or 1 tsp table salt); 2 tsp Garlic Powder; 2 tsp Chipotle Chili Powder; 2 tsp Dried Oregano; 1 tsp Ground Cinnamon; 1 tsp Ground Coriander; 12 oz Cerveza*

4.7

(63)

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 8

Author : Mason Woodruff

mexican shredded chicken

Ingredients

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Instructions

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Step 1

Mix the dry ingredients in a small bowl. Coat the chicken in olive oil in a large bowl before adding the spices. Stir to evenly coat.

Step 2

Set a pressure cooker's sauté function to high and let the pot heat up. Add the chicken thighs and cook for 2-3 minutes to develop color before flipping and cooking an additional 2-3 minutes.

Step 3

Add the cerveza and make sure none of the chicken thighs are stuck to the pot. Seal and pressure cook for 5 minutes on high with quick release pressure (vent immediately) or until the chicken thighs reach an internal temperature of 165ºF.

Step 4

Remove the cooked chicken and shred. Use the sauté function to reduce the remaining liquid while you shred the chicken.

Step 5

Optional: Use the broil function for 8-10 minutes for crispy edges.