1.
Place chicken thigh into pressure cooker. No prep, straight out of the packet.
2.
Add juice to roughly cover chicken. Exact amount is not really important. I generally guess.
.. I used the juice once because there was not chicken stock. Seemed to work great!
3.
Put pressure cooker between 18 - 22 minutes (but do experiment) on high pressure. Medium also works.
4.
If making burritos, you have 22 minutes to chop up ingredients now!
5.
Drain excess liquid from pot. This doesnt look the prettiest at this point, but dont stress, it will come good.
6.
Place the chicken back in the pressure cooker and turn on the sautee function
7.
While the cooker is heating up, mix about 150mL-200ml of water
(depending on how much chicken), with the desired seasoning
8.
Once the chicken starts sizzling, add a bit of the watered down season mix and some
dry season mix to taste and to moisten the chicken.
As you mix this into the chicken, it should essentially shred itself!!!
This is basically it. You can dry out the chicken or moisten to preference by sauteeing
for longer or adding more wet season mix. You will work out what works for you.
So in under 30 minutes you can have a meal for the whole family.
Also keeps well in the fridge for a day or two.
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