Ingredients

The following ingredients have 4 Servings
  • 1 lb Chicken (Cubed)
  • 1 Tbsp Olive Oil
  • 1 cup Yellow Onion (Diced)
  • 1 Fresh Jalapeño (Diced)
  • 1 Tbsp Garlic Clove (Minced)
  • 1 cup Red Bell Pepper (Diced)
  • 1 cup Green Bell Pepper (Diced)
  • 14 oz Diced Tomatoes
  • 2 cup Low Sodium Chicken Broth
  • 1 Tbsp Fresh Lemon Juice
  • 2 Tbsp Sour Cream
  • 1 Green Onions (Chopped)
  • 1 Tsp Ground Cumin
  • 1 Tsp Ground Coriander
  • 1 Tsp Salt
  • 1/4 Tsp Crushed Red Pepper Flakes

Instruction

  • Start the pressure cooker in saute mode. Add oil, onions, garlic, jalapenos and bell peppers. Stir and saute for 2 minutes.
  • Add tomatoes, broth and spices. Mix well. Scrape anything stuck to the bottom of the pot.
  • Place chicken pieces in a single layer and gently press them under the liquid. Press Cancel and close lid with the vent in the sealing position.
  • Pressure Cook mode at high pressure for 12 mins. Do a 10-minute natural pressure release then quick release.
  • Remove chicken pieces and shred them. Put the shredded chicken back in pot.
  • Add the lemon juice and sour cream. Stir continuously as soon as you add the sour cream, so it does not curdle.
  • Garnish with green onions, sour cream and/or tortilla strips.