Pressure-Cooker Black Bean Chicken Nachos

• 1-1/2 pounds boneless skinless chicken breasts
• 2 jars (16 ounces each) black bean and corn salsa
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1 package (12 ounces) tortilla chips
• 2 cups shredded Mexican cheese blend
• Minced fresh cilantro, pickled jalapeno slices and sour cream

1. Place chicken, salsa and peppers in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust pressure to high and set time for 8 minutes. When finished cooking, allow pressure to naturally release for 7 minutes, then quick-release any remaining pressure.
2. Remove chicken; shred with 2 forks. Return to pressure cooker. Using a slotted spoon, serve chicken over chips; sprinkle with cheese and, if desired, cilantro. Add toppings of choice.

chicken breasts, black bean, green pepper, sweet red pepper, tortilla chips, fresh cilantro

Taken from www.tasteofhome.com/recipes/pressure-cooker-black-bean-chicken-nachos/ (may not work)