Ingredients

The following ingredients have 4 Servings
  • 1 jar spaghetti sauce (24 oz.)
  • 4 chicken breasts (boneless skinless, cut into bite size pcs.)
  • 1/2-1 onion (sliced)
  • 3 bell peppers (any variety, sliced)
  • 1/2 tsp chili powder
  • 1 tsp garlic salt
  • 1/2 c water
  • 1 c mushrooms (quartered, optional)
  • red pepper flakes (optional for heat)

Instruction

  • Pour half jar of spaghetti sauce on bottom of pot. Cube chicken into small bite size pieces and add into your Instant Pot.
  • Pour rest of spaghetti sauce over that. Add 1/2 c. water into your spaghetti sauce jar, put on lid and shake to get remaining sauce out of jar. Pour this liquid on top of chicken.
  • Cut bell peppers and onion into strips (thicker if you want them firmer when done, thinner if you want them really soft). Add into your pressure cooker.
  • Sprinkle your chili powder, garlic salt, and any other seasonings you like over that.
  • Set your Instant Pot to manual, pressure, high, for 3 minutes.
  • Allow to naturally release steam for 2 minutes, then quick release, lift lid carefully and serve over rice!(as always, check chicken when done to make sure it is thoroughly cooked thru, 3 min. is plenty of time if cut into bite size pcs. initially)