Pressure Cooker Shredded Chicken Tacos

15 40 710
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 4
Pressure Cooker Shredded Chicken Tacos
Health Highlights


1 tbsp Vegetable oil
1 medium Red onion (diced)
1 medium pepper(s) Red bell pepper (diced)
1 medium pepper(s) Jalapeno pepper (seeded and finely diced)
1 whole lime(s) Lime juice (fresh)
1 tbsp Chili powder
1 tbsp packed Brown sugar
1/2 tsp Salt
454 gm Salsa, ready-to-serve (1 whole jar)
1/2 cup Chicken broth (stock), low sodium
908 gm Chicken breast, boneless, skinless
8 shell(s) Soft taco shells (or hard taco shells)
1 cup shredded or chopped Iceberg lettuce
3 medium Tomato (diced)
1 cup, shredded Cheddar cheese


Using a pressure cooker:

With the pressure cooker's lid off, heat oil on HIGH or “brown” until sizzling.

Place onion, bell pepper, and jalapeno pepper in sizzling oil and sauté until onion is translucent.

Add lime juice, chili powder, brown sugar, salt, salsa and chicken stock to onion mixture and stir together.

Add chicken breast to cooker, securely lock the lid and set for 12 minutes on HIGH.

let the pressure cooker's pressure release naturally for 15 minutes before performing a quick release to release any remaining pressure.

Using a fork, shred the cooked chicken into the sauce in the cooker.

Assemble tacos by filling shells with lettuce, tomatoes, cheese and shredded chicken.

Nutrition Facts

Per Portion

Calories 710
Calories from fat 226
Calories from saturated fat 78
Total Fat 25.1 g
Saturated Fat 8.7 g
Trans Fat 0.4 g
Polyunsaturated Fat 4.3 g
Monounsaturated Fat 7.3 g
Cholesterol 195 mg
Sodium 1719 mg
Potassium 1531 mg
Total Carbohydrate 58 g
Dietary Fiber 7.0 g
Sugars 13.6 g
Protein 67 g

Dietary servings

Per Portion

Grain 1.8
Meat 2.5
Milk Alternative 0.6
Vegetables 2.8

Energy sources