Average Rating: 3.5TOTAL TIME: Prep: 25 min. Cook: 20 min. + releasing
YIELD: 8 servings (3-1/4 quarts).
- 1 tablespoon canola oil
- 2 Anaheim or poblano peppers, finely chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 pound boneless skinless chicken breasts
- 1 carton (48 ounces) chicken broth
- 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
- 1 can (10 ounces) enchilada sauce
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon pepper
- 1/2 to 1 teaspoon chipotle hot pepper sauce, optional
- 1/3 cup minced fresh cilantro
- Optional: Shredded cheddar cheese, cubed avocado, sour cream and tortilla strips
- 1. Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. When oil is hot, add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Add chicken, broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Stir. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 7 minutes; quick-release any remaining pressure.
- 2. Remove chicken from pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. Serve with toppings as desired.
1 serving: 132 calories, 4g fat (1g saturated fat), 35mg cholesterol, 1117mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 14g protein.