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Pressure-Cooker Red Pepper Chicken

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Total Time
Prep: 15 min. Cook: 15 min.

By Taste Of Home Editorial Team

Recipe by Piper Spiwak, Vienna, Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 24, 2023

Chicken breasts are treated to black beans, red peppers and juicy tomatoes in this southwestern supper. We love it served with rice cooked in chicken broth—and it would also make a great filling for tacos or burritos. —Piper Spiwak, Vienna, Virginia

Test Kitchen Approved

Pressure-Cooker Red Pepper Chicken

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Yield: 4 servings
Prep: 15 min
Cook: 15 min
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Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) Mexican stewed tomatoes, undrained
  • 1 jar (12 ounces) roasted sweet red peppers, drained and cut into strips
  • 1 large onion, chopped
  • 1/2 cup water
  • Salt and pepper to taste
  • Hot cooked rice
Text Ingredients

Directions

  1. Place chicken in a 6-qt. electric <a href="https://f-cce-6050.toh.r.tmbi.com/article/best-pressure-cooker/" data-original-title="" title="">pressure cooker</a>. In a bowl, combine beans, tomatoes, red peppers, onion, water, salt and pepper; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes.
  2. Quick-release pressure. 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.

Nutrition Facts

1 chicken breast half with 1 cup bean mixture: 288 calories, 3g fat (1g saturated fat), 63mg cholesterol, 657mg sodium, 28g carbohydrate (8g sugars, 7g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.
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