Recipe Social
▶ Watch this video on TikTok ↗

Original video by @applesauceandadhd — all credit to the creator.

Jessica Secrest

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.

⏱ 15 minTex-Mexchickenquesadillapressure cookerinstant potweeknight dinner

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. 1

    Add the mostly defrosted chicken breasts to the pressure cooker. Wash your hands after handling the raw chicken and its packaging.

  2. 2

    Add the salsa, taco seasoning, garlic, diced onion, and chicken broth to the pot. Give everything a quick stir to combine.

  3. 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. 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. 5

    Build each quesadilla: lay down a tortilla, add cheese, then the shredded chicken, more cheese, and a second tortilla.

  6. 6

    Cook the quesadilla in a hot pan until golden, then flip and cook the other side until the cheese is melted.

  7. 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.

More from Jessica Secrest

All recipes →