Pressure Cooker Red Pepper Chicken Recipe

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)1 can (15 ounces) no-salt-added black beans, rinsed and drained1 can (14-1/2 ounces) Mexican stewed tomatoes, undrained1 jar (12 ounces) roasted sweet red peppers, drained and cut into strips1 large onion, chopped1/2 cup waterPepper to tasteHot cooked rice

Preparation

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. Press cancel. 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.