Pressure Cooker Mexican Shredded Chicken

• servings: 8 servings
• active time: 10 minutes
• total time: 30 minutes

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*

Directions

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.

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.

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.

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

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

Nutrition

• Serving Size: 4 ounces
• Calories: 200
• Total Fat: 11 g
• Total Carbohydrate: 2 g
• Protein: 22 g