Easy Pressure-Cooker Red Pepper Chicken Recipe

Prep time: 15 minutes
Cooking time: 15 minutes
Serves: 4

Ingredients

4 boneless skinless chicken breast halves (4 oz. each)
1 can (15 oz.) no-salt-added black beans, rinsed and drained
1 can (14½ oz.) Mexican stewed tomatoes, undrained
1 jar (12 oz.) roasted sweet red peppers, drained, and cut into strips
1 large onion, chopped
½ cup water
Pepper to taste
Hot cooked rice
1 can yellow corn, rinsed and drained (optional)

Instructions

1. Place chicken in a 6-qt. pressure cooker.
2. In a bowl, combine beans, tomatoes, red peppers, onions, water, pepper, and corn (if desired).
3. Pour mixture over chicken in the pressure cooker.
4. Lock lid and close pressure-release valve.
5. Pressure cook on high for 5 minutes.
6. Quick release pressure and then press Cancel.
7. Insert a thermometer into the chicken and ensure that it’s at least 165°.
8. Remove chicken from the pressure cooker and keep warm.
9. Select sauté setting and adjust to low heat.
10. Simmer cooking juices until thickened, about 8 to 10 minutes.
11. Serve cooking juices alongside chicken and rice.

Nutrition Facts (per Serving): Calories: 288 cal | Carbohydrates: 28g | Protein: 30g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 63mg | Sodium: 657mg | Fiber: 7g | Sugar: 8g

Related: Quick and Easy Restaurant-Style Salsa

Reference: “Pressure-Cooker Red Pepper Chicken.” Taste of Home, https://www.tasteofhome.com/recipes/pressure-cooker-red-pepper-chicken/.