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CHICKEN PICANTE
Serves 4
INGREDIENTS
15 boneless, skinless chicken tenders
2 cups low sodium chicken broth
1 jar (16 ounces) medium salsa
METHOD
1. Place all ingredients in pressure cooker.
2. Secure lid on pressure cooker.
3. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 10 minutes.
4. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
5. Turn heat to high, and reduce sauce to thicken.
PRESENTATION
This is great served over nachos, in burritos, or quesadillas.
1110
10-MINUTE MEXICAN
CHICKEN CASSEROLE
Serves 4
INGREDIENTS
2 cups chicken stock
1 can (14.5 ounces) diced tomatoes with mild green chiles
10 whole frozen chicken tenders
1 cup regular long-grain white rice
1/2 cup shredded Mexican cheese
1 envelope mild taco seasoning
METHOD
1. Place all ingredients in pressure cooker and secure pressure cooker lid.
2. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 8 minutes.
3. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released (approximately 2 minutes), remove
the lid.
PRESENTATION
This casserole is wonderful in a bowl by itself, but you can also fill corn or flour tortillas
with mixture, top with taco sauce and cheese. and heat in oven until cheese is melted.