Pressure-Cooker Chicken Tacos
Shredded chicken thighs, infused with the flavors of garlic, ancho chile powder and tomatoes, make a delicious taco filling in just eight minutes thanks to your pressure cooker or Instant Pot. Don't have this spice? Any mild chile powder will work well.
Equipment: Electric pressure cooker (multicooker)
Tip: No sauté mode? In Step 1, heat oil in a large skillet over medium-high heat. Working in batches, if necessary, add chicken to the pan and cook, turning once, until lightly browned on both sides, 2 to 3 minutes per side. Transfer the chicken to a plate. Add onion to the pan and cook, stirring, until fragrant and beginning to soften, about 2 minutes. Place tomatoes and the remaining 1/4 teaspoon salt in the multicooker. Place the chicken on top and proceed with recipe.
To make ahead: Prepare through Step 2 and refrigerate for up to 2 days. Reheat before serving.
3 lean protein, 2 fat, 1 1/2 starch, 1/2 medium-fat protein, 1/2 vegetable