- Heat oil in pressure cooker pot on saute mode.
- Add onions, garlic, jalapeno, and bell peppers.
- Stir and saute for 2 minutes.
- Add tomatoes, broth, and spices; stir to combine.
- Place chicken pieces in a single layer and gently press them under the liquid.
- Close lid with vent in sealing position.
- Cook at high pressure for 12 minutes.
- When finished cooking, naturally release pressure according to manufacturer's directions.
- Remove chicken, shred and return to the pot.
- Add lemon juice and sour cream, stirring continuously to prevent curdling.
- Garnish with green onions and Chinese parsley and serve.
Serves 4.
Optional: Add your favorite toppings, such as tortilla chips, avocado, cilantro, shredded cheese, sour cream or guacamole.
Approximate Nutrient Analysis per serving (based on 1 Tablespoon Sour Cream):
260 calories, 9 g fat, 1 g saturated fat, 100 mg cholesterol, 750 mg sodium, 17 g carbohydrate, 5 g fiber, 10 g sugar, 26 g protein
