Makes 8, prep time 10 minutes, cooking time 8 minutes
2 large boneless and skinless chicken breasts
1 red pepper cut into strips
1 chopped onion
1 bottle of Coca-Cola
⅓ cup sugar
1 tbsp chilli powder
1 tsp garlic powder
1 tsp salt
½ tsp black & red pepper
1 cup of BBQ sauce
FOR THE TACOS
1 large diced tomato
1 cup of grated cheese
In a bowl combine the dry ingredients with the Coca-Cola. Place the chicken, red pepper and onion in the pressure cooker pot and pour over the spice mix.
Place the lid on and close the pressure valve, using the manual setting, set the timer for 8 minutes. When cooked release the pressure then remove the lid.
Remove one cup of broth from the pot and discard; using two forks shred the chicken. Mix in the BBQ sauce, replace the lid and press the warm button function.
Next, prepare the tacos, preheat the oven to 180 degrees, stack the tortillas on a flat surface, using a saucer as a template, with a sharp knife cut two circles, discard the remainder.
Run each piece under a slow running tap; you just need to moisten each one slightly, then hang evenly over the oven rack (see below).
Bake for ten minutes, then remove from the oven, shape each one and cool upside down.
Finally, add the tacos to a serving plate and fill with the shredded chicken, top with yoghurt, tomato, cheese, jalapeños and coriander sprigs, then serve.