YOUR SOLIN GENERATED RECIPE
Pressure Cooker Shredded Chicken Thighs
Pressure-cooked chicken thighs infused with smoky spices and savory bone broth, yielding tender, succulent shreds that melt in your mouth.
INGREDIENTS
7 oz boneless skinless chicken thighs
0.5 cup chicken bone broth
1 tsp extra virgin olive oil
0.5 cup red bell pepper
0.25 cup yellow onion
0.5 tsp smoked paprika
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Season the chicken thighs evenly on all sides with the smoked paprika, garlic powder, sea salt, and black pepper.
Turn on the pressure cooker's 'Sauté' function and add the extra virgin olive oil to the bottom of the pot.
Add the sliced yellow onion and red bell pepper to the pot, sautéing for 3 minutes until the vegetables are fragrant and slightly softened.
Place the seasoned chicken thighs into the pot and pour the chicken bone broth over the top to provide the necessary cooking liquid.
Secure the lid and set the steam release valve to the 'Sealing' position.
Select the 'Manual' or 'Pressure Cook' setting on high pressure for 12 minutes.
When the timer finishes, allow the pressure to release naturally for 5 minutes before carefully turning the valve to 'Venting' for a quick release.
Transfer the chicken to a clean bowl and use two forks to shred the meat into succulent pieces.
Return the shredded chicken to the pot, tossing it with the remaining juices and vegetables, then garnish with fresh cilantro before serving.