Presure Cooker Chicken Tacos with Crispy Cheese

Ingredients:

• 1 Tbsp oil (olive oil)

• 2 chicken breast

• 2 russet potatoes

• 1 large onion 

• 3 garlic cloves

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp paprika

• 1 tsp ground cumin

• 1/4 of a cup guajillo Chile powder

• 2 tbsp of butter 

• 1 1/2 cups chicken broth (1 1/2 cups warm water + 1 Tbsp chicken bouillon)

• 1/2 cup Mexican sour cream (crema menonita found at Mexican markets) or sour cream

• 1/4 cup cilantro 

• For spice- use 1 jalapeño or serrano 

• For big heat use 2 chiles de árbol

Instructions:

1. Season the chicken with salt, pepper, cumin, paprika, and chili powder. 

2. Press the sauté option on your pressure cooker. Sear the seasoned chicken in a hot pan with butter and oil, along with sliced onion. 

3. Add garlic cloves, cream, crema, and chicken broth to the pressure cooker. 

4. Mix in chopped potatoes, cilantro, and jalapeño. 

5. Pressure cook for 10 minutes. 

To make a cheese crisp on a tortilla, you can follow these steps:

1. Start by heating a non-stick pan over medium heat.

2. Sprinkle a generous amount of shredded cheese (such as cheddar or mozzarella) evenly in the pan.

3. Let the cheese melt and start to bubble and crisp up on the edges.

4. Once the cheese has melted and is starting to turn golden brown and crispy, place a tortilla on top of the cheese.

5. Press the tortilla gently into the cheese to help it stick.

6. Cook for another minute or so until the cheese has fully crisped up and the tortilla has adhered to the cheese.
   

Feel free to customize the recipe to your liking and preferences. Enjoy your pressure cooker chicken tacos with crispy cheese!

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