Mexican Shredded Chicken

Taste great but shredded chicken ends up very dry - and can’t quite comprehend the browning process - makes dry shredded chicken even drier.

Easy and surprisingly flavorful though I made quite a few adjustments. I pre-salted the chicken, browned it on saute mode along with garlic and an onion. Also 2-3x the spices and bloomed them in oil. Added a wrinkly old bell pepper. Added 1/2 cup water (omit next time) and some chicken boullion. My adobo peppers are firey so I only added one. ***NOTE: I only pressure cooked 10mins + 25min natural release and chicken was already waaay overcooked. Next time try 10+10.*** Forgot sugar and wanted to thicken the cooked liquid so I added some corn soup powder. Served with avocado and tortillas.