Pressure Cooker Mexican Shredded Chicken

I have been making this chicken on repeat lately. It is easy, delicious, and so versatile! I use it to make burrito bowls with rice, beans, and all of the toppings, or tacos, tostadas, and enchiladas. The pressure cooker transforms chicken breasts into tender, easy-to-shred, flavorful goodness!

I like to give my chicken a quick spice rub and let it hang out in the refrigerator until I am ready to make dinner. A quick sear in the pressure cooker seals in more flavor. I use a store-bought red chili sauce or enchilada sauce—Somos and Frontera are my favorites. Some Mexican beer also adds to the flavor, but you can substitute chicken stock. I have had this pressure cooker for years and love it!

Pressure Cooker Shredded Mexican Chicken

Serves 6 - 8

Ingredients:

• 2.5 - 3 lbs boneless, skinless chicken breasts (I used 4 chicken breasts totaling 2.75 lbs)

• Olive Oil

• Spice rub (see below)

• 1 small yellow onion, diced

• 2 - 3 garlic cloves, minced

• 1 cup of red enchilada sauce (I use 1 package of Somos red enchilada sauce)

• 1/2 cup Mexican beer or chicken stock

Spice Rub - mix the following spices together in a small bowl:

• 1.5 tsp garlic powder

• 1.5 tsp onion powder

• 1 tsp chipotle chili powder

• 1 tablespoon dried oregano (preferably Mexican)

• 2 tsp kosher salt

• 1 tsp freshly ground black pepper

Directions:

1. Add the chicken to a large shallow dish or a Pyrex baking dish, drizzle a little olive oil over the chicken, and sprinkle each side with the spice rub (you can stack the chicken breasts on top of one another). If not cooking right away, cover with plastic wrap and place in the refrigerator until ready to use. Otherwise, let rest with the spices for about 15 minutes on the counter.

2. Preheat your pressure cooker to "sear." When ready, brown the chicken breasts, 2 at a time, on both sides for about 2 minutes per side (do this in batches so you don't overcrowd the pot). Set the chicken breasts aside and add the chopped onion and cook for a couple of minutes. Add the garlic and cook for another minute, stirring so the garlic doesn't burn. Add the beer or chicken stock, scraping the bottom of the pot to release any browned bits. Add the enchilada sauce and return the chicken breasts, along with any accumulated juices, to the pressure cooker.

3. Cook on high pressure for 10 minutes with quick steam release.

4. Remove the chicken to a clean serving dish and shred it (it should be very tender and easy to shred). Turn the pressure cooker setting to "reduce" and simmer the liquid for about 5 minutes to reduce and thicken the sauce. Taste the sauce for salt and add more if it needs it. Your sauce should be a bit salty because it will flavor all of the shredded chicken. Add the reduced sauce to the chicken and mix to incorporate.

5. Serve in a bowl with rice and beans, use in enchiladas, or make burritos, tacos, or tostadas!