Instant Pot Cuban Chicken

Total Time Prep: 15 min. Cook: 15 min.

Yield 4 servings

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

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

Place 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°.
Remove 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.

Nutrition Facts

2/3 cup: 175 calories, 6g fat (1g saturated fat), 63mg cholesterol, 373mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

Recipe Creator

Community Cook