Pressure-Cooker Red Pepper Chicken
Chicken breasts are treated to black beans, red peppers and juicy tomatoes in this southwestern supper. We love it served with rice cooked in chicken broth—and it would also make a great filling for tacos or burritos. —Piper Spiwak, Vienna, Virginia
Ingredients
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) Mexican stewed tomatoes, undrained
- 1 jar (12 ounces) roasted sweet red peppers, drained and cut into strips
- 1 large onion, chopped
- 1/2 cup water
- Salt and pepper to taste
- Hot cooked rice
Directions
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1Place chicken in a 6-qt. electric pressure cooker. In a bowl, combine beans, tomatoes, red peppers, onion, water, salt and pepper; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes.
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2Quick-release pressure. A thermometer inserted in chicken should read at least 165°. Remove chicken and keep warm. Select saute setting; adjust for low heat. Simmer cooking juices until thickened, 8-10 minutes. Serve with rice and chicken.
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