1teaspoonkosher saltuse a little less is substituting table salt
1/4teaspoonblack pepper
6clovesgarlicfinely minced or pressed
1/2teaspoonliquid smoke
Instructions
If chicken breasts are more than 1-inch thick, cut in half. Place chicken in pressure cooker pot. Squeeze in the juice of both limes. Sprinkle all seasonings and liquid smoke over chicken and add garlic. Use clean hands to rub spice mixture all over all sides of chicken.
Secure lid on pot and cook at high pressure for 6 minutes. When finished let rest for 5 minutes and then release steam. (Or if you're short on time, just do immediate steam release). Check temperature of chicken with an instant-read thermometer and make sure internal temperature is at least 165 degrees.
Shred chicken and return to pot and toss in juices. Season with additional salt and pepper to taste, if desired.
Notes
If using frozen chicken breasts, I usually do 12 minutes high pressure. If using "thin cut" frozen (I buy them in bags at Costco) they cook in 6 minutes!
Author: Our Best Bites
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