Ingredients

The following ingredients have 4 Servings
  • 1 cup chicken stock or broth (see note)
  • 2 teaspoons taco seasoning (see note)
  • 1 pound boneless, skinless chicken breasts (or chicken thighs)
  • 1/3 cup salsa
  • 1 fresh lime (optional, but highly encouraged)

Instruction

  • Pour chicken stock into pressure cooker. Add in taco seasoning and mix well. Place chicken breasts in chicken stock and top chicken with salsa. 
  • Close the pressure cooker and point the vent knob to the sealed position. Cook on high pressure for 7 minutes for fresh chicken breasts or 11 minutes for frozen chicken breasts. *See time guidelines in recipe notes.
  • Once the cook time has elapsed, let the pressure release naturally for at least 10 minutes.
  • Remove the lid from the pressure cooker and shred chicken using handheld mixer or two forks. Add zest and juice of fresh lime to shredded chicken and mix well.
  • Serve as a base for chicken tacos, in burrito bowls, or in enchiladas.