Pressure Cooker Beer-Braised Chicken Tacos2021-01-30
- Cuisine: Mexican
- Course: Main Dish
- Skill Level: Beginner
- Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat4.4 g
Trans Fat0.1 g
Unsaturated Fat3 g
Pressure cooker beer-braised chicken tacos. Get the meat ready, add beer and spices, and let the pressure cooker do all the work. These beer-braised chicken tacos are easy and delicious.
How Does a Pressure Cooker Change the Taste of Food?
Pressure cooking is a cooking technique that uses steam pressure to cook food faster than conventional boiling or simmering. It is also the most common form of pressure cooking.
The flavor profile of food cooked in a pressure cooker is different than that of the same food cooked using other methods. This has been attributed to the changes in the chemical composition and physical properties of some ingredients like proteins, fats, and carbohydrates during pressure-cooking processes
Pressure cooker recipes are typically less expensive as they require fewer ingredients and use less water. For example, you can cook a pound of meat with just one cup of water instead of two cups for stew.
What’s the Difference Between Braising, Stewing & Cooking?
Braising is a cooking technique that involves cooking food in a small amount of liquid at a very low temperature. The food is usually covered with a lid or foil to trap the heat and moisture.
Stewing is the cooking technique that involves cooking food in a small amount of liquid at a moderate temperature for an extended period of time. Food is usually not covered with a lid or foil to trap the heat and moisture.
Cooking is the technique that involves heating up large amounts of water, oil, or other liquids until they reach boiling point, then adding in food and bringing it back to a simmering point before turning off the heat.
How to Braise Your Chicken in Your Pressure Cooker
Braising is the process of cooking food in a small amount of liquid in a closed vessel. It is typically done with a piece of meat and vegetables, often with herbs and spices added. Braising can be used to cook tough cuts of meat that would normally take hours to cook in a crockpot or slow cooker.
In this article, we will guide you on how to braise your chicken using your pressure cooker. The pressure cooker uses less oil than other cooking methods, which makes it healthier. It also cooks faster than other methods, so you can enjoy that meal faster!
The pressure cooker takes around 20 minutes to fully cook the chicken and it’s ready for tacos when the chicken is fully cooked through and starting to fall off the bone.
Pressure Cooker Beer-Braised Chicken Tacos
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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
Heat the olive oil in an instant pot, turned to the sauté mode. Add half of the chicken thighs. Brown, turning occasionally, for about 6 minutes. Remove cooked chicken from a pressure cooker, using a slotted spoon. Transfer to a large bowl. Repeat with remaining chicken.
Add chopped onions to the cooker. Cook, stirring until softened (for a couple of minutes). Stir in tomatoes, jalapeño, oregano, and garlic. Cook, stirring, for a further 1 minute. Pour in amber beer and stir until foaming stops.
Add chilies and cinnamon sticks. Return cooked chicken thighs and any accumulated juices. Stir well.
Close the pot and lock the lid. Set the machine to cook to high pressure. Set the timer to cook for 22 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Discard the cinnamon stick.
Switch the sauté mode and bring the mixture to a simmer. Cook, stirring, until thickened and saucy (for 2-5 minutes).
Turn off the pressure cooker. Using tongs, remove cooked chicken from the pressure cooker and transfer to the cutting board. Shred meat, using two forks, or slice against the grain.
Transfer shredded chicken to a serving bowl. Pour sauce over the meat. Serve with corn tortillas.