The Fast Chicken Recipe in the West!
I often try to pack 36 hours into a 24 hour day. Which means I often drop the ball. Usually it's laundry, but occasionally even dinner plans get overlooked. By me. My husband and kids never forget about what I have planned to make. And when I try to do a Jedi mind trick and tell them they want peanut butter sandwiches, they respond with, “Jedi mind tricks don't work on me”. Fortunately I have another trick up my sleeve that does work: my beloved pressure cooker!
I discovered that I could create flavorful, fork-tender chicken in the pressure cooker when I tried making Barbecued Chicken in the pressure cooker. So the last time I was in a jam, I tried creating a Southwest version. I was very pleased with the results and will probably be using this method in the future. It is fast, easy, and yields the tenderest chicken you have ever had.
- 2 – 3 lbs. bl/sl chicken
- 1 cup your favorite salsa
- ½ cup water
- Pour water in the pressure cooker.
- Place the chicken pieces in the pressure cooker.
- Pour salsa over the top of the chicken.
- Place the lid on the pressure cooker; Bring to high pressure, reduce heat to stabilize pressure and cook for 15 minutes.
- Release pressure by putting the pressure cooker in the sink and running cool water over it.
- Serve while warm.