Ingredients
1 pound boneless skinless chicken breasts1/2 cup reduced-sodium chicken broth2 tablespoons lime juice2 teaspoons chili powder1-1/2 cups frozen petite corn (about 5 ounces), thawed1-1/2 cups chunky salsa1-1/2 cups finely shredded cheddar cheese1 medium sweet red pepper, finely chopped4 green onions, thinly slicedBaked tortilla chip scoopsMinced fresh cilantro
Preparation
Place chicken in a 6-qt. electric pressure cooker; add broth, lime juice and chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°.
Remove chicken; discard cooking juices. Shred chicken with 2 forks; return to pressure cooker. Select saute setting and adjust for low heat. Add corn and salsa; cook and stir until heated through, about 5 minutes.
Transfer to a large bowl; stir in cheese, red pepper and green onions. Serve with tortilla scoops; sprinkle with cilantro.
