Pressure Cooker Chicken Taco Filling

• 1 large onion, diced
• 2 tablespoons olive oil
• 6 large chicken breasts, frozen*
• 1 can (10 oz.) diced tomatoes
• chipotle peppers, 2-3
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. Heat the oil in pressure cooker pot for 2 to 3 minutes. Saute the onion until tender, approximately 10 minutes.
2. Add the chicken, tomatoes, chili powder, salt and pepper. Cover and lock lid in place. Select High Pressure and 25 minutes cook time. After 25 minutes, turn off and use a quick pressure release. *If using thawed chicken breasts reduce cook time.
3. Remove chicken from pressure cooker and shred. Return shredded chicken to pressure cooker pot and stir to combine with tomatoes and juice in pot.
4. Select Saute and cook uncovered, stirring occasionally until all liquid is absorbed/evaporated.

onion, olive oil, chicken breasts, tomatoes, peppers, chili powder, salt, pepper

Taken from www.epicurious.com/recipes/member/views/pressure-cooker-chicken-taco-filling-52632291 (may not work)