Pressure Cooker Beer-Braised Chicken Tacos

pressure cooker beer-braised chicken tacos
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 30m

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Nutritional Info

This information is per serving.

  • Calories

    226
  • Fat

    13 g
  • Saturated Fat

    4.4 g
  • Polyunsaturated Fat

    3 g
  • Cholesterol

    28 mg
  • Sodium

    397 mg
  • Potassium

    209 mg
  • Carbohydrate

    20 g
  • Fiber

    3.9 g
  • Sugars

    0.9 g
  • Protein

    9 g

Pressure cooker beer-braised chicken tacos. Chicken thighs with vegetables and spices cooked in a pressure cooker and served with corn tortillas. Very popular Mexican dish! You may also like Coconut Shrimp Soup

Pressure Cooker Beer-Braised Chicken Tacos

Ingredients

  • 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

Method

Step 1

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.

Step 2

Add chopped onions to the cooker. Cook, stirring, until soften (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.

Step 3

Add chilies and cinnamon stick. Return cooked chicken thighs and any accumulated juices. Stir well.

Step 4

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.

Step 5

Open pressure cooker, using Quick Release method. Discard the cinnamon stick.

Step 6

Bring mixture to a simmer over medium heat. Cook, stirring, until thickened and saucy (for 2-5 minutes).

Step 7

Turn off pressure cooker. Using tongs, remove cooked chicken from pressure cooker and transfer on the cutting board. Shred meat, using two forks, or slice against the grain.

Step 8

Transfer shredded chicken to serving bowl. Pour sauce over the meat. Serve with corn tortillas.

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