Pressure Cooker Beer-Braised Chicken Tacos
- Servings : 6-8
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
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- 2 tablespoons olive oil
- 2 pounds (960 g) boneless and skinless chicken thighs,trimmed
- 1 small yellow onion,peeled and chopped
- 2 plum tomatoes,chopped
- 1 tablespoon fresh oregano leaves,chopped
- 1 tablespoon minced garlic
- 1 tablespoon pickled jalapeno rings,chopped
- 12 oz (360 ml) bottle amber beer
- 4 ½ oz (45 g) chopped mild green chiles
- cinnamon stick
- 12 corn tortillas
In a pressure cooker,heat olive oil over medium heat. Add half of chicken thighs.Brown,turning occasionally,for about 6 minutes. Remove cooked chicken form pressure cooker,using a slotted spoon. Transfer to a large bowl. Repeat with remaining chicken.
Add chopped onions to cooker. Cook,stirring,until soften (for a couple of minutes). Stir in tomatoes,jalapeno,oregano and garlic. Cook,stirring,for a further 1 minute. Pour in amber beer and stir until foaming stops.
Add chilies and cinnamon stick. Return cooked chicken thighs and any accumulated juices. Stir well.
Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure,reduce heat to low. Set timer to cook for 18 minutes.
Open pressure cooker,using Quick Release method. Discard the cinnamon stick.
Bring mixture to a simmer over medium heat. Cook,stirring,until thickened and saucy (for 2-5 minutes).
Turn off pressure cooker. Using a tongs,remove cooked chicken from pressure cooker and transfer on the cutting board. Shred meat,using two forks.
Transfer shredded chicken to serving bowl. Pour sauce over the meat. Serve with corn tortillas.