This recipe can be used for fajitas, burritos, quesadillas, etc. I have a few variations of “salsa chicken” that I like to make, (and will share soon!) but I enjoy that this one is different and full of garlic and lime flavor! This recipe makes a ton, so you can have leftovers or freeze half.
- 3 lbs of chicken breasts
- 2 bell peppers, cut in strips
- 1 large onion or two small onions, cut in strips
- 1-2 finely diced jalapeño peppers
- 2 tablespoons olive oil
- 3-4 garlic cloves, chopped
- juice of 1 large lime
- 1 tablespoon worcestershire sauce
- 1 teaspoon salt
- 1 tablespoons chili powder
- 1 tablespoon cumin
*more salt and pepper to taste
- Place chicken breasts, peppers and onions in the pressure cooker.
- Mix all other ingredients in a small bowl and pour over the chicken and vegetables to coat.
- Put the lid on and seal. Cook on “Poultry” for 17 minutes.
- When finished, slice the chicken and serve! Salt and pepper to taste. I love to wrap this in corn tortillas and add fresh tomatoes and more lime juice.
**Alternate cooking method: This cook time makes for very very tender vegetables. I’m not too pick about super soft peppers in my quesadillas or fajitas. But, if you like more crisp vegetables, cook the chicken for 12 minutes, take off the lid and add your vegetables, then cook for 5 more minutes.
**Also, this cook time is longer because it makes 3 lbs of chicken. You can try this with less and take the cook time down a couple minutes per pound.
This makes a really great quesadilla, too!