In the Kitchen

Shredded Chicken Tacos

Transform chicken into easy shredded chicken tacos garnished with seasonal produce and herbs using an electric pressure cooker. When the weather heats up and the last thing you want to do is warm the oven or stand over a stove, this recipe makes preparing summer dinner simple.

YEILD: 4 to 6 servings

INGREDIENTS

• 1-pound boneless skinless chicken breasts or thighs

• 1 small yellow onion, sliced

• 1⁄3 cup tomato sauce

• 1 teaspoon to 1 tablespoon hot sauce

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 1 teaspoon garlic powder

• 1 teaspoon fine sea salt

• grilled corn tortillas for serving

• lime wedges for garnish

PREPARATION

Place the chicken in an electric pressure cooker such as an Instant Pot. Add the onion and pour in the tomato sauce. Add hot sauce based on how much heat you enjoy. Add the spices and salt. Stir to combine, and coat the chicken in the sauce and spices.

Set the vent to seal. Cook on “Manual, High” for 15 minutes. Let the pressure release naturally, about 25 minutes.

Transfer the chicken to a cutting board and shred or chop. Return it to the pot, and stir with the sauce and onions.

Serve with grilled tortillas and your favorite taco toppings.

Lori Rice is a writer and nutritional scientist. Find her online at www.loririce.com and www.fakefoodfree.com.