Shredded Chicken Quesadillas

Name: Pressure Cooker Shredded Chicken Quesadillas
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican-inspired
Ingredients: 2.5 lbs boneless, skinless chicken thighs; 2 small onions, thinly sliced; 2 packets chicken taco seasoning; 1 (16 oz) jar salsa; 1 cup chicken broth; 2 tbsp minced garlic; 1 package fajita-size flour tortillas; 2 cups shredded Mexican cheese blend; 2 tbsp butter; Sour cream, for serving

This pressure cooker shredded chicken uses a simple dump-and-go method with chicken thighs, salsa, and taco seasoning to create flavorful, tender meat ready for quesadillas in under 30 minutes.

🌍Mexican-inspired 🏷️Quesadilla 🏷️Chicken quesadilla 🏷️Shredded chicken 🏷️Salsa chicken Easy dinner

🏷️

🏷️Weeknight meal

-0:00

applesauceandadhdonTikTok

Total

30 min

Servings

6

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by applesauceandadhd

-0:00

applesauceandadhdonTikTok

Ingredients

2.5 lbs boneless, skinless chicken thighs
2 small onions, thinly sliced
2 packets chicken taco seasoning
1 (16 oz) jar salsa
1 cup chicken broth
2 tbsp minced garlic
1 package fajita-size flour tortillas
2 cups shredded Mexican cheese blend
2 tbsp butter
Sour cream, for servingoptional

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Instructions

1
Place the chicken thighs in the bottom of the pressure cooker pot.
2
Top the chicken with the sliced onions.
3
In a separate bowl or large measuring cup, combine the taco seasoning, the entire jar of salsa, and the minced garlic.
4
Pour the chicken broth into the empty salsa jar, secure the lid, and shake to rinse out any remaining salsa. Pour this into the bowl with the other sauce ingredients and stir to combine.
5
Pour the salsa mixture evenly over the chicken and onions in the pressure cooker. Do not stir.
6
Secure the lid on the pressure cooker, ensure the valve is set to 'sealing', and pressure cook on high for 15 minutes.
7
Once the cooking time is complete, allow the pressure to release naturally.
8
Carefully open the lid and transfer the cooked chicken to a separate pan or bowl.
9
Shred the chicken using two forks or tongs.
10
Ladle some of the cooking liquid from the pot over the shredded chicken to keep it moist. Reserve any remaining liquid for another use.
11
To assemble the quesadillas, melt butter in a non-stick skillet over medium heat.
12
Place a tortilla in the pan, cover one half with shredded cheese, top with a generous amount of shredded chicken, and add more cheese.
13
Fold the tortilla over and cook for 2-3 minutes per side, until golden brown and the cheese is fully melted.
14
Serve hot with sour cream for dipping, if desired.

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Tips & Notes

Pro tips

Don't skip the chicken broth—it keeps thighs moist and ensures even cooking in the pressure cooker.
Shred the chicken immediately after pressure releases while still warm; it pulls apart more easily.
Butter the skillet generously when cooking quesadillas; it creates a crispy, golden exterior and helps cheese melt evenly.
Cook at high pressure for 15 minutes for tender thighs; natural release for 10 minutes prevents overcooking.

Substitutions

Salsa verde → red salsa (same amount, lighter flavor)
Chicken thighs → boneless chicken breasts (reduce pressure time to 10 minutes)
Mexican cheese blend → cheddar or Monterey Jack (slightly less authentic but works well)
Flour tortillas → corn tortillas (crispier texture, traditional)

Storage & make-ahead

Store shredded chicken in an airtight container refrigerated for up to 4 days; reheat gently in a skillet before using. Cooked quesadillas keep refrigerated for 2 days and reheat best in a skillet over low heat.

Equipment

pressure cooker (Instant Pot or similar) · skillet

Common Questions

Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts work, but thighs stay more moist and flavorful. Reduce cooking time by 5 minutes if using breasts.

How do I cook the quesadillas after shredding the chicken?

Fill tortillas with shredded chicken, cheese, and optional fillings. Cook in a skillet over medium heat with butter for 2-3 minutes per side until golden and cheese melts.