Cooking Under Pressure

Last week, I bought something that I have been wanting for a few years, an Instant Pot. I had never used one before because I will be honest, I’ve always been a little scared of cooking with a pressure cooker. However, I finally gave in and decided to give it a try. I had come across a few recipes that called for using an Instant Pot, so I decided I’d finally buy one. I am glad that I did. The first thing I cooked using it were some thick-cut pork chops, and they came out juicy and tender. However, I would probably not cook something like pork chops in it again because you don’t get the sear on the pork chops like you would if you were frying them in a pan. The next recipe I made was chicken tacos. Now, this was a recipe that came out very well. Here’s the recipe:

Instant Pot Chicken Tacos

Prep Time: 2 min
Cook Time: 15 min
Servings: 4 servings

Ingredients

  • 3 boneless skinless chicken breasts
  • Salt and pepper to taste
  • 2 tablespoons taco seasoning (store-bought or homemade)
  • ½ cup chicken broth
  • ¾ cup salsa
  • ¼ cup tomatoes with green chilis (I usually use Rotel)
  • Taco shells or tortillas
  • Topping of your choice: cheese, lettuce, tomatoes, salsa, and/or sour cream

Preparation Steps

  1. Salt and pepper chicken breast.
  2. Place chicken breast in the bottom of the Instant Pot.
  3. Add chicken broth, taco seasoning, salsa, and tomatoes and green chilis into a blender (I don’t like chunky sauce so I put all of it in the food processor or a blender and blend until smooth, but you can just mix the ingredients together without blending them). Pour mixture over chicken breasts.
  4. Close and lock the lid and turn the steam release handle to Sealing.
  5. Press “Pressure Cooker” and cook on high for 15 minutes.
  6. While the chicken is cooking, heat the taco shells or tortillas in the oven for 8-10 minutes at 325 degrees.
  7. Either let the pressure release naturally or use the quick release.
  8. For a thicker sauce, simmer on sauté mode for 5 minutes.
  9. Shred chicken with two forks. Combine with sauce in Instant Pot.
  10. Spoon chicken onto taco shells or tortillas and add preferred toppings.

Simple and delicious. I’m glad I got the Instant Pot. It does make cooking quicker and simpler. Also, the chicken was much more tender than whenever I tried to make it on the stovetop.

About Joe

I began my life in the South and for five years lived as a closeted teacher, but am now making a new life for myself as an oral historian in New England. I think my life will work out the way it was always meant to be. That doesn't mean there won't be ups and downs; that's all part of life. It means I just have to be patient. I feel like October 7, 2015 is my new birthday. It's a beginning filled with great hope. It's a second chance to live my life…not anyone else's. My profile picture is "David and Me," 2001 painting by artist Steve Walker. It happens to be one of my favorite modern gay art pieces. View all posts by Joe

2 responses to “Cooking Under Pressure

  • bryandspellman

    Like you, I was nervous (to say the least) about pressure cookers. I remember my mother’s all too well. But my partner bought me an 8 quart Instant Pot for Christmas a year ago, and now it’s the most used utensile in our kitchen. I probably use it at least 3 times a week. We love pot roast in it, and you can use the saute setting to sear your meat before turning on the pressure. That’s what I do for almost all meat dishes–making it truly a one-pot-wonder.

    Congrats and happy cooking.

    • Joe

      So far, I ah e cooked a number of things in my Instant Pot. I made the recipe in the post, Mississippi pot roast, and currently, I’m cooking garlic herb chicken and rice. We’ll see how that last one turns out.

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