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pressure cooker mexican shredded chicken



Your Recipes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 8

Cost: $4.49 /serving


Remove All · Remove Spices · Remove Staples

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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.

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