Ingredients

The following ingredients have 6 Servings
  • 1.5 pounds boneless, skinless chicken breasts
  • 1 tablespoon taco seasoning
  • 2 tablespoons olive oil
  • 1 cup diced red onion
  • .75 cup diced red bell pepper
  • 2 large cloves garlic (minced)
  • 2 cups chicken stock
  • 15 ounce can enchilada sauce (1.75 cups)
  • 15 ounce can black beans (drained and rinsed)
  • 15 ounce can whole kernel corn (drained and rinsed)
  • 15 ounce can crushed tomatoes (1.75 cups)
  • sea salt and black pepper (to taste)
  • .5 cup heavy cream (or canned coconut milk)
  • .5 cup Greek yogurt (or sour cream)
  • 2 cups sharp cheddar cheese (or Monterrey Jack)
  • avocado slices, chopped cilantro and green onions (to garnish)

Instruction

  • Sprinkle taco seasoning over the chicken breasts. Set aside.
  • Press the Sauté button. When display reads HOT, add the oil. Swirl around the bottom, then add the onions and bell pepper. Cook until they begin to soften, about 3 minutes.
  • Add the garlic, stir and cook for one additional minute.
  • Press the Cancel button. Pour in the chicken stock and enchilada sauce. Stir to combine.
  • Add the chicken, beans, corn and crushed tomatoes. Do not stir.
  • Secure the lid. Press the Pressure Cook or Manual button. Use the + or – buttons to adjust the time to 20 minutes.
  • When the pot beeps, press the pressure release button. This will take 2 to 3 minutes. Remove the lid, then remove the chicken and place on a large dinner plate.
  • Add the cream, yogurt and shredded cheese to the pressure cooker. Stir to combine and place the lid back on top.
  • Shred the chicken and return to the pressure cooker. Replace the lid to allow the cheese to melt and the chicken to warm back up, about 5 minutes.
  • Remove the lid, stir and serve topped with Greek yogurt, cilantro, green onions and avocado slices. You could also serve with tortilla strips or crumbled tortilla chips if desired.