Ingredients

The following ingredients have 6 Servings
  • 1 can Kidney Beans (drained (15 ounces))
  • 2 cups Chicken Stock/Broth
  • 10 oz Enchilada Sauce (hot or medium)
  • 2 pounds Chicken Tenders (or breasts)
  • 1 Yellow/Brown Onion
  • 1 cup Green Pepper (diced)
  • 1 packet Taco Seasoning (regular or cheesy)
  • 2 oz Green Chiles (seeds removed, minced (Optional))
  • 1 cup Frozen Corn
  • 3 cups Taco Chips
  • 2 cups Mexican flavored shredded cheese mix
  • 1 tablespoon Fresh Cilantro (minced)
  • Sour cream (to garnish)
  • Scallions (to garnish (optional))
  • 2 "rice" cups Jasmine Rice
  • 2 cups Fresh Water

Instruction

  • Add kidney beans, chicken broth, enchilada sauce, chicken, onions, peppers, taco seasoning, green chilis and corn to pressure cooker cooking pot.
  • If making rice at the same time, place tall legged trivet into cooking pot.
  • Rinse rice well and place into stainless steel flat bottomed insert pan.
  • Place rice pan on top of trivet.
  • Pour in two cups of fresh water (or chicken broth) and cover with lid (only if the lid has steam holes).
  • Lock on lid and close pressure valve. Cook at high pressure for 4 minutes.
  • When beep sounds, wait 10 minutes and then release the rest of the pressure.
  • Remove pan of rice and trivet from cooking pot. Fluff the rice and set aside.
  • If large pieces of chicken were used, remove them and cut them up and place back into pot, otherwise, continue with the next step.
  • Add shredded cheese, a handful at a time and mix through.
  • Add cilantro and taco chips and mix through until cheese is all melted.
  • Serve with a dollop of sour cream and scallions on top.