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    Home » Main Dishes » Chicken

    Pressure Cooker Chicken Taco Filling

    June 13, 2011 by Melissa Griffiths 69 Comments

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    Chicken-Tacos

    It’s great to have taco meat in the freezer waiting to be used for a quick lunch or easy dinner. Since I was making the filling for my Chicken Emapanadas, I decided to triple the recipe so I would have plenty to freeze.

    I also wanted to use frozen chicken breasts, but I wanted to use them without having to defrost them first. I was inspired by Frieda’s From Frozen to Fabulous in 12 Minutes: BBQ Chicken. Cooking them in the pressure cooker allows you to avoid defrosting and results in moist, tender, flavorful chicken. Perfect for any recipe.

    Chicken-Empanada-Filling

    I froze the taco meat in ½ cup portions in quart size Freezer Ziplocs. The perfect amount for one individual serving.

    If you don’t have a pressure cooker, you could cook the chicken in the crockpot for 8 hours, or check out my Shredded Pork Tacos post to get a method for cooking it in the oven.

    Visit Pressure Cooking Today for all my pressure cooking recipes.

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    5 from 2 votes

    Pressure Cooker Chicken Taco Filling

    Cook Time30 mins
    Total Time30 mins
    Course: Chicken
    Servings: 6 servings
    Author: Barbara Schieving

    Ingredients

    • 1 large onion diced
    • 2 tablespoons olive oil
    • 6 large chicken breasts frozen*
    • 1 can 10 oz. diced tomatoes with green chilies (Rotel Original)
    • 1 tablespoon chili powder
    • 1 teaspoon salt
    • ½ teaspoon pepper

    Instructions

    • Heat the oil in pressure cooker pot for 2 to 3 minutes. Sauté the onion until tender, approximately 10 minutes.
    • Add the chicken, tomatoes, chili powder, salt and pepper.
    • Cover and lock lid in place. Select High Pressure and 12 - 15 minutes cook time (depending on how large your breasts are). When timer beeps, turn off and use a quick pressure release. *If using thawed chicken breasts reduce cook time.
    • Remove chicken from pressure cooker and shred. Return shredded chicken to pressure cooker pot and stir to combine with tomatoes and juice in pot.
    • Select Sauté and cook uncovered, stirring occasionally until all liquid is absorbed/evaporated.
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    « Chicken Empanadas with Ranchero Ranch Dressing
    Guiltless Ghost Banishing Nachos »

    Filed Under: Chicken Tagged With: cooking, food, Mexican, recipe

    Reader Interactions

    Comments

    1. Erika

      August 31, 2017 at 12:44 pm

      I have 10lbs of thawed chicken breast.  How much liquid do I add and how long do I cook?

      Reply
      • Barbara Schieving

        September 1, 2017 at 4:20 pm

        Hi Erika – I’m not sure 10 lbs of chicken will fit in a 6 quart pressure cooker. You shouldn’t fill your pressure cooker more than 2/3’s full. Thawed chicken breasts will cook in 6 minutes. The liquid in the tomatoes along with the liquid the chicken releases as it cooks should be enough liquid.

        Reply
    2. SandyToes

      June 6, 2017 at 12:13 am

      Hi Barbara,

      Your carnitas recipe is the second one I tried, and the last. It’s just so good I’ve never been tempted to try another. It’s like a party on my tongue and the neighbors think I’m a goddess because of them. Although this recipe didn’t make me turn cartwheels (everyone else really liked it, making me think I’m maybe not a fan of chicken with tomatoes) I still wanted to give you a shout-out for mentioning that it is timed for large chicken breasts. I used 8-oz frozen breasts and they were perfectly cooked, neither too dry nor too wet. Just ideal, really. 

      These little details make all the difference in your recipes and have made me a loyal follower for over 2 years. Thanks so much!

      Reply
      • Barbara Schieving

        June 6, 2017 at 6:15 am

        Thanks so much for the feedback. I appreciate you taking the time to comment and for being a loyal follower 🙂

        Reply
    3. James

      March 25, 2017 at 3:53 pm

      I substituted the chilli powder with JD’s Salsa in Seconds. What a great idea that was! Thank you for such an easy recipe.

      Reply
    4. Abe Rodriguez

      February 25, 2017 at 12:49 pm

      Great recipe! I was mostly looking for the method for the pressure cooker, but I did everything almost as directed, I didn’t have the canned tomatoes, added bell peppers, and adjusted seasoning accordingly. It turned out great! And my wife could not believe it was done so quickly!

      Reply
      • Barbara Schieving

        February 25, 2017 at 5:31 pm

        Thanks Abe – so glad I could help make you a hero with your wife.

        Reply
    5. Randall

      December 13, 2016 at 10:28 pm

      Do you add water? What keeps it from burning on bottom

      Reply
      • Barbara Schieving

        December 13, 2016 at 10:41 pm

        Hi Randall – the liquid in the tomatoes and the liquid released from the chicken is enough unless you have a stove top pressure cooker that you know requires extra liquid.

        Reply
    6. Julie

      August 18, 2016 at 9:29 am

      How many 1/2 c servings does the recipe make? I am trying to count calories and it helps to have number of servings.

      Reply
      • Barbara Schieving

        August 18, 2016 at 9:45 am

        Hi Julie – chicken breasts vary in size so much, but generally I would say you’ll get 12 1/2 cup servings from this recipe.

        Reply
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