Pressure Cooker Chicken Tacos

This recipe is a variation on a family favorite that we got to try this Christmas when we visited the midwest. I've been telling the husband for years that we should try his family's famous pork tacos with chicken, but I make the recipe so rarely that he was afraid of trying something new and ruining his once a year taco experience. I'm so happy that he enjoyed this version when we were visiting the rest of the family during the holidays, because these are so much healthier than the pork version that I'm much more likely to make them more than once a year for him. Thanks to the two K's (my sisters-in-law) for forcing my husband to try Chicken tacos! I surprised him by making these during the week this week and he was so excited he almost couldn't believe it. It's the little things in life, I guess!

Pressure Cooker Pork Tacos

Step 1 Ingredients:
2 lbs boneless skinless chicken breast, diced into 1" pieces
1 medium onion, diced
2 garlic cloves, minced
1/2 cup water

Place above ingredients in pressure cooker. Once pressure regulator is gently rocking, cook for 15 minutes. Remove from heat and allow pressure to release of its own accord. Remove pressure cooker lid and shred chicken.

Step 2 Ingredients:
1 28 oz can diced tomatoes
1/2 tsp freshly ground pepper
1/2 - 3/4 tsp of ground red pepper (cayenne)

Add Step 2 ingredients and mix well. Stir well and allow to simmer on medium low for about an hour or until nearly all the liquid is absorbed into the meat. Serve with soft flour tortillas and usual taco toppings (traditional for my inlaws include shredded lettuce and chopped tomatoes, but extended friends & family like cheese and sour cream, too). Makes about 6 servings of 2 tacos (but good luck stopping at 2!).