Ingredients
1 tablespoon canola oil2 Anaheim or poblano peppers, finely chopped1 medium onion, chopped3 garlic cloves, minced1 pound boneless skinless chicken breasts1 carton (48 ounces) chicken broth1 can (14-1/2 ounces) Mexican diced tomatoes, undrained1 can (10 ounces) enchilada sauce2 tablespoons tomato paste1 tablespoon chili powder2 teaspoons ground cumin1/2 teaspoon pepper1/2 to 1 teaspoon chipotle hot pepper sauce, optional 1/3 cup minced fresh cilantroOptional: Shredded cheddar cheese, cubed avocado, sour cream and tortilla strips
Preparation
Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Add chicken, broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Stir. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 7 minutes; quick-release any remaining pressure.
Remove chicken from pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. Serve with toppings as desired.
