Pressure Cooker Salsa Ranch Chicken Tacos
Give your next taco night a zesty flavor upgrade. All it takes is tender shredded chicken, pressure-cooked in a zesty blend of salsa and savory Ranch flavor to create a taco filling bursting with tangy deliciousness.
Ingredients(6)
boneless, skinless chicken thighs
1 ½ lb
1 (1-oz.) packet
jarred salsa
1 ½ cups
mild chopped green chiles
1 (4-oz.) can
tortillas, soft taco size
8
Optional Toppings: diced avocado, shredded lettuce, fresh cilantro, shredded cheese, Hidden Valley® Avocado Ranch Topping & Dressing or Hidden Valley® Creamy Jalapeño Ranch Seasoning, Dressing & Recipe Mix for more spice
For safe meat preparation, reference the USDA website.
Steps(4)
- 1
Season the chicken on all sides with the Hidden Valley® Rancho Taco Premium Recipe Mix, and place into the bowl of a 6- to 8-quart electric pressure cooker. Pour the salsa and canned chiles over the top and stir gently to combine.
- 2
Close the lid and turn the pressure knob to seal. Cook on high pressure for 8 minutes. Turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually.
- 3
Open the lid. Check internal temperature of chicken is 165°F. Shred the chicken with two forks and transfer it to a bowl with enough of the sauce to keep it juicy.
- 4
To make the tacos, pile chicken into tortillas and top with desired garnishes. Drizzle with Hidden Valley® Avocado Ranch Topping & Dressing or Hidden Valley® Creamy Jalapeño Ranch Seasoning, Dressing & Recipe Mix, if using.
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