- 2 lbs chicken breast boneless, skinless
- 1 large sweet onion
- 2 bell peppers 1 red and 1 green
- 3 cloves fresh garlic pressed
- 2 tbsp vegetable oil
- 2 tbsp fajita seasoning or 1 store bought packet
- 1.5 cups chicken broth
- 1 cup salsa verde
- 2 tbsp tomato paste
- 14.5 oz fire roasted tomatoes (1 can)
- 4.5 oz chopped green chiles (1 can)
- avocado chopped
- sour cream
- cilantro chopped
- cheddar cheese
- pico de gallo
- Chop the onion finely and dice the bell pepper coarsely. Add the peppers, onions, pressed garlic and oil to the pressure cooker pot and turn to Sautè mode. Cook until the onions start to become translucent and fragrant or about 5 minutes, stirring frequently, then turn the pot off.
- Add fajita seasoning, broth, salsa, tomato paste, tomatoes, and green chiles to the pot and mix well.
- Lay the chicken breasts in the mixture and push them down until covered with the liquid. Turn pressure cooker on to high pressure for 6-8 minutes. (see note 1)
- Once it is done cooking, quick release the pressure. Remove the lid and carefully remove the chicken breasts, chop them into small bite-sized pieces and then stir the chicken back into the soup.
- Serve warm with your choice of toppings! Enjoy!
- Cook time will vary based on thickness of chicken breasts and altitude. I use 6 minutes with average sized chicken breasts, located at sea level.
- Leftovers can be stored in the refrigerator for 3-4 days or in the freezer for up to a month.
- Chicken thighs, tenderloins, or other boneless, skinless chicken cuts can be substituted for chicken breast, although cooking time may change.