Shredded Chicken Taco

By MelanieAnn

Ingredients

• 1 tablespoon Vegetable oil
• 1 red onion, diced
• 1 red bell pepper, diced
• 1 jalapeno pepper, seeded and finely diced
• Juice of 1 lime
• 1 tablespoon chili powder
• 1 tablespoon light brown sugar
• 1/2 teaspoon salt
• 1 (16-ounce) jar chunky salsa
• 2/4 cup chicken stock or broth
• Soft flour or hard corn taco shells
• Shredded lettuce
• 3 tomatoes, diced
• 8 ounces shredded cheddar - Jack cheese

Details

Adapted from google.com

Preparation

Step 1

With the cooker's lid off, heat oil on HIGH or "Brown" until sizzling.

Place onion, bell pepper, and jalapeno pepper in the sizzling oil and saute until onion is traslucent.

Add the lime juice, chili powder, bown sugar, salt, salsa, and chichen stock to the onion concoction, and stir together.

Add chicken breasts to the cooker, securely lock the pressure cooker's lid, and set for 12 minutes on HIGH.

:et the pressure cooker's pressure release naturally for 15 minutes before perforing a quick release to release any remaining pressure.

Using a fork, shred cooked chichen into the sauce in the cooker.

Assemble tacos by filling taco shells with lettuce, tomatoes, cheddar-jack cheese and shredded chicken.

MAKE IT YOURS

Feel free to make this pulled chicken meat into burritos as well. Simply roll the chicken, rice, beans, cheese, or any of your favorite Mexican stables into a flour tortilla.