3/4 c water
3 garlic cloves, minced
1 Tbs chili powder
1 tsp cumin
1 tsp oregano
1 tsp salt
1/2 tsp pepper
Add all ingredients to your pressure cooker, lock the lid and set the valve to closed. Set the timer for 10 minutes. When finished cooking, let the pressure naturally release for 10 minutes. Release the rest of the pressure using "quick release." Use two forks to shred the chicken, use in anything you want!
From Jennifer Banz
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