Pressure Cooker Tequila Chicken Breasts Recipe

  • Yield : 4 serving plates
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 18m
  • Ready In : 28m

Pressure cooker tequila chicken breasts recipe. Chicken breasts with tequila, spices, and tomatillos cooked in an electric pressure cooker. Very simple and delicious chicken dish. If you like to prepare chicken breasts in a pressure cooker, you may also like to cook Chicken breasts with Chickpeas and Hot Sauce:

Pressure Cooker Chicken Breasts with Chickpeas and Hot Sauce Recipe

This chicken recipe is perfect for those who like spicy meals.

makes 4 servings

Ingredients: 3 tablespoons (45 ml) unsalted butter, 4 bone-in, and skin-on chicken breasts, 1/2 teaspoon (3 ml) salt, 1 small yellow onion, peeled and chopped,  14 oz (430 ml) can diced tomatoes, undrained, 15 oz (450 ml) can chickpeas, drained and rinsed, 2 tablespoons (30 ml) hot red pepper sauce, 1/2 cup (125 ml) chicken broth

Instructions: In an electric pressure cooker turned to the browning function, melt 2 tablespoons (30 ml) butter. Season chicken breasts with salt, then place half of the seasoned chicken to the pot skin side down. Cook until browned, turning once, for about 5 minutes.

Remove cooked chicken from the pot and transfer to a large bowl. Set aside and keep warm. Add the remaining tablespoon of butter, and repeat with the remaining chicken.

Add chopped yellow onion to the pressure cooker. Cook, stirring, until translucent, for about 3 minutes. Pour in undrained tomatoes, chickpeas, and hot red pepper sauce. Using a wooden spoon, scrape up any browned bits from the bottom of the pot.

Pour in chicken broth, then return chicken breasts and any accumulated juices to the pressure cooker, placing then skin side up. Close pressure cooker and lock the lid. Set the machine to cook at high pressure. Set timer to cook for 18 minutes.

Using the Quick Release method, open the pressure cooker. Stir in the hot sauce well before serving. Transfer hot chicken mixture into deep bowls. Serve hot.

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Pressure Cooker Tequila Chicken Breasts Recipe

Ingredients

  • 2 tablespoons olive oil
  • 4 boneless and skinless chicken breasts
  • 1 large yellow onion, peeled and chopped
  • 1 medium jalapeno chile, stemmed, seeded, and finely minced
  • 1 pound (480 g0 tomatillos, husked and chopped
  • 1/4 cup (60 ml) tequila
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 teaspoon salt

Method

Step 1

Heat olive oil in an electric pressure cooker turned to the browning function. Add half of the chicken breasts and cook until browned, turned once, for about 5 minutes. Remove cooked chicken from the pot and transfer to a large bowl. Set aside and keep warm. Repeat with the remaining chicken breasts.

Step 2

Add the onion and jalapeno pepper. cook, stirring, until the onion softens, for about 4 minutes. Stir in the tomatillos and cook, stirring frequently, until they begin to break down into a sauce, for about 5 minutes. Stir in tequila and spices. Cook, stirring, for further 1 minutes or until aromatic.

Step 3

Return chicken breasts with any accumulated juice to the pot, nesting the chicken in the sauce.

Step 4

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 18 minutes.

Step 5

Open the pressure cooker, using the Quick Release method. Stir in the lime juice and salt. Stir well before serving.

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Nutritional Info

This information is per serving.

  • Calories

    277
  • Fat

    14 g
  • Sodium

    230 mg
  • Cholesterol

    45 mg
  • Fiber

    1 g

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