Pressure Cooker Mexican Chicken
There’s nothing better than a Friday night dinner that feels like a treat but takes hardly any effort. This Pressure Cooker Mexican Chicken has become one of my family’s favourites. Juicy, tender chicken thighs simmered in a rich taco sauce that’s ready in under 30 minutes. It’s the kind of recipe that saves you on busy weeknights but also feels special enough to share when friends drop by.
I love how versatile this dish is. We’ll pile it onto nachos for movie nights, stuff it into tacos for quick dinners or roll it up in burritos and enchiladas for easy weekend meals. The flavours are bold yet family-friendly, with just the right amount of spice. Plus, it’s freezer-friendly, so you can make a batch ahead and pull it out when life gets hectic.
If you’ve got a pressure cooker, this is a weeknight winner. And if not? Don’t worry, I’ve included a slow cooker option so you can set it and forget it.
This recipe really is the ultimate Mexican shredded chicken. Quick, easy and endlessly versatile.
Pressure Cooker Mexican Pulled Chicken
Melt-in-your-mouth Mexican pulled chicken made in the pressure cooker in under 30 minutes? Yes please! Perfect for tacos, nachos, quesadillas and more. This one’s a midweek lifesaver.
Ingredients
- 1kg boneless chicken thighs fillets, cut in half
- 1 onion, diced
- ½ cup chicken stock
- 3-4 garlic cloves, crushed
- 2 sachets taco seasoning
- 2 bottles taco sauce
- 1 -2 tablespoons cornflour + ⅓ cup water for a cornflour slurry
Instructions
- In the base of your pressure cooker, pour in the chicken stock and add the diced onion.
- Lay the chicken pieces over the onion and stock.
- Sprinkle the taco seasoning evenly over the chicken, followed by the crushed garlic.
- Pour the taco sauce over the top. Do not stir.
- Secure the lid and set the valve to "seal."
- Cook on Poultry or Manual setting for 12 minutes, then allow the pressure to release naturally (NPR).
- Carefully remove the chicken pieces and transfer to a large board. Shred using two forks.
- In a small bowl, mix the cornflour with ⅓ cup water to create a slurry.
- Turn the cooker to Sauté mode and stir the slurry into the sauce. Cook for a few minutes until the sauce has thickened.
- Transfer shredded chicken to a clean serving bowl. Use a ladle to spoon over the thickened sauce and stir through. Add as much or as little as you like. (I usually use 2–3 ladles.)
- Serve hot with your favourite Mexican sides: soft tacos, guac, sour cream, salsa or crunchy lettuce.
Notes
- Serve with your favourite Mexican sides: salsa, guacamole, sour cream etc
- You can use the chicken to create loaded nachos, tacos, quesadillas or enchiladas.
- To cook in the slow cooker follow the recipe above and cook for 6 hours slow or 3 hours high.
Nutrition Facts
Calories
418.67Fat
28.04 gSat. Fat
7.6 gCarbs
11.93 gFiber
0.49 gNet carbs
11.43 gSugar
1.18 gProtein
27.98 gSodium
187.69 mgCholesterol
164.25 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
