Pressure Cooker Salsa Verde Shredded Chicken

🥘 Ingredients

• boneless skinless chicken thighs
  2 lbs
• corn tortillas
• cotija cheese
• dried oregano
  1 tsp
• fresh cilantro
  1/3 cup
• fresh lime juice
  2 tbsp
• garlic
  3 cloves
• ground cumin
  1 tsp
• kosher salt
  1 tsp
• poblano pepper
  1 medium
• small yellow onion
  1
• tomatillo salsa verde
  16 oz

🍳 Cookware

• electric pressure cooker

1. 1

   In the inner pot of an electric pressure cooker , combine tomatillo salsa verde (one jar), diced poblano pepper , diced small yellow onion , minced garlic , ground cumin , dried oregano , and kosher salt .

   tomatillo salsa verde: 16 oz, poblano pepper: 1 medium, small yellow onion: 1, garlic: 3 cloves, ground cumin: 1 tsp, dried oregano: 1 tsp, kosher salt: 1 tsp
2. 2

   Nestle boneless skinless chicken thighs into the salsa mixture, turning once to coat.

   boneless skinless chicken thighs: 2 lbs
3. 3

   Lock the pressure cooker lid and cook on High Pressure for ⏱️ 15 minutes .
4. 4

   Allow pressure to release naturally for ⏱️ 10 minutes , then quick release remaining steam.
5. 5

   Remove chicken thighs to a cutting board and shred with two forks.
6. 6

   Turn on Sauté mode on the pressure cooker and simmer the remaining salsa verde sauce for ⏱️ 5 minutes to reduce and thicken slightly.
7. 7

   Return shredded chicken to the sauce and stir in fresh lime juice and chopped fresh cilantro .

   fresh lime juice: 2 tbsp, fresh cilantro: 1/3 cup
8. 8

   Serve inside warm corn tortillas for tacos, over rice bowls, or in enchiladas with crumbled cotija cheese .n

   corn tortillas, cotija cheese