Pressure Cooker Cuban-Style Chicken
ChefRhonda PlataDifficultyBeginnerA pressure cooker like an Instant Pot makes quick work of chicken thighs, and the flavoring of orange and lime juice, garlic, cumin, and oregano will brighten your day. Cuban-style chicken is traditionally served with beans and rice, but for a keto meal, sub in cauliflower rice (add annatto powder and onion for a Cuban look and taste).
Servings 4
Net Carbs
- Amount Per Serving
- Calories 262
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 4g2%
- Dietary Fiber 1g4%
- Protein 33g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place the metal trivet in the pot of the pressure cooker and add the water. Place the chicken
thighs on the trivet and season with salt and pepper.
Close the lid. Set to “sealing”, then press manual/pressure cooker and cook for six minutes
on high pressure. Once it is done, release the pressure manually. Remove the lid carefully,
transfer the cooked chicken to a plate, and discard the cooking liquid. Shred the chicken with
forks.
Meanwhile, combine the orange juice, lime juice, garlic, cumin, and oregano in a small bowl
and season with salt and pepper.
Turn the pressure cooker to sauté mode. Heat the oil then add the onion. Cook for two to
three minutes until the onions have softened. Add the shredded chicken (and any juices)
along with the orange juice sauce.
Spread the chicken into an even layer. Cook for six to eight minutes, occasionally stirring,
until most of the liquid in the pan evaporates.
Season with additional salt and pepper. Divide evenly between plates and enjoy!
Ingredients
Ingredients
Directions
Directions
Place the metal trivet in the pot of the pressure cooker and add the water. Place the chicken
thighs on the trivet and season with salt and pepper.
Close the lid. Set to “sealing”, then press manual/pressure cooker and cook for six minutes
on high pressure. Once it is done, release the pressure manually. Remove the lid carefully,
transfer the cooked chicken to a plate, and discard the cooking liquid. Shred the chicken with
forks.
Meanwhile, combine the orange juice, lime juice, garlic, cumin, and oregano in a small bowl
and season with salt and pepper.
Turn the pressure cooker to sauté mode. Heat the oil then add the onion. Cook for two to
three minutes until the onions have softened. Add the shredded chicken (and any juices)
along with the orange juice sauce.
Spread the chicken into an even layer. Cook for six to eight minutes, occasionally stirring,
until most of the liquid in the pan evaporates.
Season with additional salt and pepper. Divide evenly between plates and enjoy!
