Combine

Place the chicken thighs in your pressure cooker. Mix together the chicken stock, taco seasoning, lime juice, chopped garlic, salt and pepper. Pour broth over chicken thighs.

Cook

Lock the lid to the pressure cooker and close the release valve. Set the cooker to the manual, poultry or pressure cook setting and the timer for 30 minutes. When the time is finished, use the quick release valve to release the remaining pressure. Chicken is done when the meat falls apart easily and a meat thermometer inserted in the center reaches 170 degrees F.

Shred

Remove thighs from the pressure cooker. Shred the meat and discard the bones. Place meat in serving bowl and drizzle with enough sauce to keep moist. Set aside and keep warm.

Shredding and Pulling

Serve

Serve Pressure Cooker Lime Garlic Chicken in warm taco shells. Top with choice of shredded lettuce, cheddar cheese, chopped tomatoes, chopped onions, sour cream or taco sauce.

TIP

Make healthy substitutions by topping with Greek-style yogurt instead sour cream or replacing hard taco shell with a lettuce leaf wrap.