Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Yield: 4 servings (3 tacos each)

Ingredients:

• 1 tablespoon vegetable oil
• 2 pounds boneless, skinless chicken thighs
• 1 teaspoon table salt
• 1 (11-ounce) package Salsa El Gallo Green Homestyle Salsa
• 12 small tortillas
• 4 radishes, sliced
• 1/2 cup finely chopped white onion, soaked in water
• ¼ cup chopped cilantro
• 1 lime, sliced into wedges
• Salsa El Gallo Red Homestyle Salsa
• Salsa El Gallo Jalapeño Queso Spicy Cheese Sauce

Instructions:

1. Prepare Pressure Cooker: Set your electric pressure cooker to the SAUTÉ function. Once hot, add the vegetable oil and swirl to coat the bottom evenly.
2. Season and Brown Chicken: Generously salt the chicken thighs and brown them in the hot pan for 2-3 minutes per side. You may need to do this in batches depending on the size of your pressure cooker.
3. Cook Chicken: After browning, add the Salsa El Gallo Green Homestyle Salsa to the pot. Close the lid, set the steam valve to “SEAL,” and program the pressure cooker to cook on HIGH for 10 minutes.
4. Release Pressure: Once cooking is complete, let the machine sit undisturbed for ten minutes (natural release). Then, switch the steam valve to “OPEN” to release any remaining pressure.
5. Shred Chicken: Remove the lid and use two forks to shred the chicken directly in the pot.
6. Assemble Tacos: Fill the tortillas with the shredded Salsa Verde Chicken. Top with sliced radishes, soaked white onion, and chopped cilantro. Serve with lime wedges, Salsa El Gallo Red Homestyle Salsa, and Salsa El Gallo Jalapeño Queso Spicy Cheese Sauce.

Expert Tips:

• For bone-in chicken thighs, increase the cook time by 2-3 minutes.
• Chicken breasts can be used instead of thighs, but the results may be less juicy.
• If using a manual pressure cooker, set a timer for 10 minutes once your pot whistles on high.

Enjoy the mouthwatering flavors of Salsa El Gallo Chicken Tacos, a perfect dish for any occasion!