Mexican Shredded Chicken
Shredded chicken breasts cooked in a spiced tomato-chipotle sauce, pressure-cooked and then reduced for a rich, saucy Mexican filling.
⏱️ Prep: 15 min🍳 Cook: 22 min
Ingredients
| 8 | boneless, skinless chicken breast | |
| 4 teaspoons | 20 ml | cumin |
| 2 3/4 teaspoons | 14 ml | salt |
| 2 teaspoons | 10 ml | garlic powder |
| 3 tablespoons | 45 ml | extra-virgin olive oil, divided |
| 1 1/3 | yellow onions, thinly sliced | |
| 2 3/4 teaspoons | 14 ml | minced garlic |
| 1 1/3 | diced tomatoes (14 ounce cans) | |
| 4 | chipotle peppers in adobo sauce, finely chopped | |
| 1 | lime, juiced |
Instructions
- Season chicken with cumin, salt, and garlic powder.
- Heat 1½ tablespoons olive oil in a pressure cooker set to Sauté. Sear chicken on both sides in hot oil until brown, about 3 minutes; transfer chicken to a plate with a slotted spoon.
- Heat remaining 1½ tablespoons olive oil to the pot. Cook onion and garlic in hot oil until softened, about 3 minutes.
- Stir tomatoes, chipotle peppers, and chicken with the onion mixture; add lime juice.
- Seal lid on pressure cooker, turn steam vent to Sealing; select Pressure Cook (Manual) and cook on High Pressure for 9 minutes. Immediately turn steam vent to Venting to Quick Release pressure.
- Transfer chicken to a large bowl; shred with 2 forks.
- Press Cancel on pressure cooker. Select Sauté to bring liquid to a simmer; cook, stirring frequently, until volume of liquid reduces by half, about 7 minutes.
- Press Cancel on pressure cooker. Return shredded chicken to pot; stir to coat in sauce.
Mealthy Tip: This Mexican Shredded Chicken reheats well and is perfect for packed lunches. Store in individual-sized airtight containers in the refrigerator and enjoy throughout the week!