Ingredients
1-1/2 pounds boneless skinless chicken breasts2 jars (16 ounces each) black bean and corn salsa1 medium green pepper, chopped1 medium sweet red pepper, chopped1 package (12 ounces) tortilla chips2 cups shredded Mexican cheese blend Optional toppings: Minced fresh cilantro, pickled jalapeno slices and sour cream
Preparation
Place chicken, salsa and peppers in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 7 minutes. Quick release pressure; press cancel. A thermometer inserted in chicken should read at least 165°.
Remove chicken; shred with 2 forks. Return to pressure cooker. Using a slotted spoon, serve chicken over chips; sprinkle with cheese and, if desired, cilantro. Add toppings of choice.
