Description

Flavorful, juicy shredded chicken cooked directly from frozen chicken with minimal effort thanks to the pressure cooker

Ingredients

Scale

1 cup chicken broth (or 1 cup water + 1 teaspoon better than bouillon chicken flavor)
1/4 cup of your favorite salsa (my favorite is cilantro almond salsa)
1 – 3 garlic cloves, peeled & chopped (or if you’re in a hurry, throw it in whole)
1/4 of an onion, peeled & chopped (or skip the chopping and use large chunks)
1.5 – 2 lb. frozen chicken parts – you can use breasts, thighs, legs, tenders … just don’t use wings as they don’t have much meat on them.
About 2 Tablespoons or so of taco seasoning mix (I used my Qdoba Taco Seasoning)

Instructions

Put the chicken broth, salsa, garlic and onion into the pressure cooker, then add the frozen chicken. It’s best if you can break the chicken pieces apart, but not necessary. Sprinkle it all with taco seasoning.
Pressure cook on high for 20 minutes, then let the pressure release naturally for another 20 minutes. Use tongs to remove the chicken from the cooker and set on a plate until cool enough to touch.
Pull off the chicken meat and separate from the skin, bones and tendons, setting the meat in a small mixing bowl. Shred with two forks or pull the chicken apart into shreds with your fingers. If the chicken is dry, add in some of the juices from the cooking liquid. As the chicken cools, it will absorb the moisture.
Pour the remaining juice through a strainer to remove any remaining bones or tendons. Save this good broth for soup or use it for making enchilada sauce or for soup or beans.
Use the shredded chicken for tacos, burritos, enchiladas, quesadillas, nachos or anywhere you’d like some good-tasting shredded chicken!

Notes

Some say you can use your food processor with a quick pulse a few times to shred the chicken meat, but I personally don’t like the results with that method. However, it is a time-saving idea that might be great for you, depending on your preferences.

I recommend bone-in, skin-on chicken parts for best flavor, but I have also used boneless, skinless chicken breasts/tenders with good results.

If your chicken pieces are frozen together in a chunk or if you’re cooking significantly more frozen chicken, adjust the cooking time up 5 – 10 minutes.

Feel free to play with the amounts of broth and salsa you use in this recipe to fine-tune it to your liking; just make sure you have at least 1 cup of liquid for pressure cooking.

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.