That's exactly what happened to me this week; I picked up fresh chicken, wound up working late, and the next day needed dinner. I've only used my pressure cooker a handful of times, and mostly for vegetables, though I made a killer stew once. But it just hasn't been my habit. Interestingly, my dog Moxie got sick a few months ago (she is ok now!) while my kitchen was under construction, and the biggest recommendation from the vet was to feed her plain, boiled chicken and rice. Well, there was no way for me to make said boiled chicken, given my stove was in the living room. So, I busted out the pressure cooker a few times during the renovation to help a very special dog feel better.
In this process, I was rather impressed at how perfectly cooked the chicken was. It shredded easily, which impressed me given the 20 minutes or less cook time. So when pressed on time recently, I decided to do exactly what I had done in the crock pot, and cook it in the pressure cooker.
It was shredded, it was taco-y, it was great.
I used the chicken to make burrito bowls, and even made some enchiladas (to be shared shortly).
Talk about easy - less than 30 minutes all in, and I didn't even need a skillet. And peek below. No long paragraphs in instructions here, just a simple lil' weeknight chicken recipe.
Pressure Cooker Taco Chicken Recipe
Ingredients:
4 chicken breasts (increase or decrease as needed)
2 tablespoons cumin
1 tablespoon chili powder
1 teaspoon salt
1 cup salsa
1/2 cup water
Instructions:
Lightly season chicken breasts with cumin, chili powder, and salt. Pour salsa over chicken. Set pressure cooker to 20 minutes and cook. (Alternatively, place ingredients in a crock pot and cook on low 4-6 hours).
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