Pressure Cooker Red Pepper Chicken

Total Time

30 min

Preparation Time

15 min

Cooking Time

15 min

624

Ingredients (4 Servings)

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 can (15 ounces) no-salt-added 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
  • Pepper to taste
  • Hot cooked rice

Directions

  • Place chicken in a 6-qt. electric pressure cooker. In a bowl, combine beans, tomatoes, red peppers, onion, water and pepper; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes.
  • Quick-release pressure. A thermometer inserted in chicken should read at least 165°. Press cancel. 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.
  • Freeze option: Place chicken and bean mixture in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.

Nutrition

  • Protein :- 42.1g
  • Fat :- 2.6g
  • Fiber:-1g
  • Sodium:-294mg
  • Carbohydrates:- 39.1g