Instant Pot Cuban Chicken
I just love the flavors of Cuban food. With lots of citrus, garlic, cilantro and spices, it is something I could eat every day. I found I could create the slow-cooked flavor using my pressure cooker, and my family is now eating Cuban food a lot more. —Courtney Stultz, Weir, Kansas
Can you freeze Instant Pot Cuban Chicken?
Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 cup chicken broth
- 1/2 cup fresh cilantro leaves, chopped
- 1/2 cup orange juice
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
- Hot cooked rice, optional
Directions
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1Place chicken and broth in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°.
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2Remove chicken; shred with 2 forks. Drain cooking juices. Return chicken to pressure cooker. Add remaining ingredients except rice. Select saute setting and adjust for low heat; simmer, uncovered, until heated through, 3-4 minutes, stirring occasionally. If desired, serve with rice.
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