Take the chicken out and shred it with two forks and pop it back in the pan and toss it with the juices. I always pop an instant-read thermometer in there just to make sure everything is to temperature. Your chicken should look nice and plump and juicy. You could probably do an immediate steam release, especially since you’re going to shred the chicken anyway (immediate release tends to break food up a bit sometimes) but I generally let it sit for just a few minutes as I’m prepping dinner and then release. I have an Instant Pot Electric Pressure Cooker, if you want to read more info about it, I’ve written about it, here! I would say if they’re any thicker than that I’d probably just cut them in half to make sure they get cooked through. I generally use chicken breasts that are a little over than an inch thick at most. I use my hands to just toss everything around and make sure it’s well coated. I also add just a bit of liquid smoke which gives it the perfect hint of smoky flavor. You could even use garlic powder if you didn’t have fresh garlic on hand. I just toss boneless, skinless chicken breasts into my pressure cooker and squeeze a lime over it, then add chili powder, cumin, onion powder, salt and pepper, and some fresh minced garlic. It’s granulated fresh lime and works brilliantly in just about everything.) If I don’t happen to have fresh limes around, I always have a big shaker jar of TrueLime (seriously one of my FAVORITE pantry ingredients. This recipe was born and stays a go-to week night recipe for me because these are things I always have on hand. It’s very similar to this Grilled Taco Chicken that we love. I posted this pic on our health and fitness Instagram account, and I’m probably going to eat it again every day this week because it was so good! If you don’t have a pressure cooker, you can still use this same rub and just toss your chicken on the grill or under the broiler. It results in the perfect amount of flavor-packed juices to toss the chicken in.Īlthough I make this a lot for dinners, I also love to make it simply to keep in my fridge for quick meals during the week. To remedy this, I put this chicken in without any additional fat simply a squeeze of fresh lime juice and a handful of seasonings. When extra liquid was added, it simply diluted the flavors and turned quite soupy. I also discovered that I didn’t need lots of extra moisture, like broth. Six minutes under high pressure and I get perfectly cooked, juicy, flavorful chicken that my family loves. After several trial and error experiences, I finally figured out I was cooking it waaaaay too long. It always had a funny texture kind of dry and mealy- similar to when you overcook it in a slowcooker. The first few times I cooked boneless, skinless chicken in my pressure cooker, I was disappointed. I’m continuing to love my Instant Pot Electric pressure cooker, and as requested, I have another recipe for you–Pressure Cooker Chili-Lime Chicken! If you don’t have a pressure cooker- don’t turn away, this is still a great recipe that you could use with any other cooking method so stick with me.
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