The Big Book of Paleo Pressure Cooking by Natalie Perry

Author:Natalie Perry
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 2019-11-17T16:00:00+00:00

◁ Shredded Chipotle Salsa Chicken

I was surprised at how much we all loved this chicken! It’s so simple and is one of those examples of something being more than the sum of its parts. The chipotle pepper is a key ingredient here, but if you can’t find canned chipotle peppers, you can use 1/2–1 teaspoon of dried chipotle pepper powder. (It’s pretty spicy, so use with caution.) Serve in tacos, on taco salads, in rice bowls, added to soups, or on your morning hash!

Prep time 10 minutes

Pressure time 15 minutes + 15 minutes natural release

Serves 8–10

3 pounds (1.4 kg) boneless, skinless chicken breasts or thighs

11/2 cups (390 g) salsa

1 chipotle, from a can of chipotles in adobo sauce, minced

1 tablespoon (16 g) tomato paste

1 juicy lime

1/2 cup (8 g) chopped fresh cilantro

1 Put the chicken in the pot. Whisk together the salsa, minced chipotle pepper, tomato paste, and the juice from half of the lime. Pour the mixture over the chicken.

2 Close the lid and the steam valve. Set the cooker to high pressure for 15 minutes. Let the cooker release pressure on its own for 15 minutes and then manually release any remaining pressure.

3 Remove the chicken from the pot and shred it with a couple of forks. Return the shredded chicken to the pot and stir in the cilantro and the juice from the other half of the lime.

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