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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.
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.
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.
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.
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.
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.
Ingredient Tips:
Chicken: Ensure the chicken is fully submerged in the salsa mixture for even cooking and flavor infusion.
Salsa: If you want a thicker salsa, you can drain some of the excess liquid before adding it to the pressure cooker. If you like a smoother consistency, blend the salsa with an immersion blender before cooking, or strain it after cooking to remove chunks.
