Pressure Cooker Chili-Lime Chicken

I love the flavor lime adds to chicken.  It adds an extra limey zesty flavor.  Add some chili powder and you have a delicious chicken breast.  Usually, I serve the chicken breasts whole.  This recipe shreds the meat and it is perfect for salads, tacos, burritos, burrito bowls, quesadillas, sliders.

This recipe is made in a Pressure Cooker.  Usually, I shy away from cooking in a Pressure Cooker.  I cannot say why this is.  Every time I cook a meal in the Pressure Cooker, I love it.  It turns out delicious.  This recipe is no exception.  It  is one of my favorites. 

Begin by placing the chicken breasts in a pressure cooker.  Squeeze some lime juice over the breasts.  Rub the spices into the chicken breasts.

Ready to cook

Secure the lid on the pressure cooker and cook on high pressure for 6 minutes.  Let the chicken rest for 5 minutes before releasing the steam.

Ready to be shredded

 

Remove the chicken and shred with two forks.  Place the chicken back in the pot and toss with the juices.  The chicken is ready to serve.   This chicken makes some of the best tasting tacos, burritos, sliders, and queadillas you have ever tasted.  Enjoy:)  Great for Cinco de Mayo parties.


Pressure Cooker Chili-Lime Chicken
From Our Best Bites Adapted Slightly by From My Southwest Kitchen

Ingredients:

2 pounds boneless, skinless chicken breasts

2 medium (or large) sized limes

1 1/2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon onion powder

1 teaspoon kosher salt (use a little less is substituting table salt)

1/4 teaspoon black pepper

1 teaspoon granulated garlic

1/2 teaspoon liquid smoke

Instructions:

1. If chicken breasts are more than 1-inch thick, cut in half. Place chicken in pressure cooker pot. Squeeze in the juice of both limes and liquid smoke. Sprinkle all seasonings over chicken. Use clean hands to rub spice mixture all over all sides of chicken.
2. Secure lid on pot and cook at high pressure for 6 minutes. When finished let rest for 5 minutes and then release steam. (Or if you're short on time, just do immediate steam release). Check temperature of chicken with an instant-read thermometer and make sure internal temperature is at least 165 degrees.
3. Shred chicken and return to pot and toss in juices. Season with additional salt and pepper to taste, if desired.

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