Original video by @applesauceandadhd — all credit to the creator.
Pressure Cooker Chicken Quesadillas
Salsa-and-taco-seasoned chicken breasts pressure cook until they shred effortlessly, then get piled between tortillas with plenty of melty cheese. Crisped in a pan and dipped in sour cream, it's the kind of weeknight dinner people keep requesting.
Ingredients
For the chicken
- 2chicken breasts · mostly defrosted
- 1 cupsalsa · any inexpensive jarred salsa works
- 3 tablespoonstaco seasoning · homemade mix or one store-bought packet
- 2 heaping tablespoonsgarlic · minced or jarred
- 1/2 cupdiced yellow onion
- 1 cupchicken broth
For the quesadillas
- —tortillas · 2 per quesadilla
- —shredded cheese
- —sour cream · for dipping
Steps
- 1
Add the mostly defrosted chicken breasts to the pressure cooker. Wash your hands after handling the raw chicken and its packaging.
- 2
Add the salsa, taco seasoning, garlic, diced onion, and chicken broth to the pot. Give everything a quick stir to combine.
- 3
Lock on the lid and pressure cook for 15 minutes. Quick release the pressure if you don't want to wait for a natural release.
- 4
Transfer the chicken to a bowl and spoon some of the onion and salsa from the pot over the top for extra flavor. Shred the chicken with two forks — if it doesn't shred easily, it needs more time.
- 5
Build each quesadilla: lay down a tortilla, add cheese, then the shredded chicken, more cheese, and a second tortilla.
- 6
Cook the quesadilla in a hot pan until golden, then flip and cook the other side until the cheese is melted.
- 7
Serve with sour cream for dipping.
Creator's notes
The creator notes these are not authentic — just how she makes chicken quesadillas at home when her husband asks for them. If the chicken isn't shreddable after cooking, it needs more time.
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