1pound boneless skinless chicken breasts, cut into 1 inch cubes
2cups low sodium vegetable broth
2cupsblack beans, rinsed and drained
1cupquinoa, rinsed and drained
1cupsugar-free salsa
3teaspoonsground cumin
1teaspoonscayenne pepper
1teaspoonfine ground sea salt
Instructions
Preheat an electric pressure cooker using the SAUTE function. When the cooker display reads HOT, add the onion, bell pepper, and jalapeño. Stir until the vegetables begin to soften and the onion becomes translucent.
Add the garlic, chicken, vegetable broth, black beans, quinoa, salsa, cumin, cayenne pepper, and sea salt. Stir until combined.
Place the lid on the cooker and make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function and HIGH PRESSURE, and use the +/- buttons until the display reads 10 minutes.
When the cooker beeps to let you know it's finished, switch the vent valve from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes- it's hot.
Serve warm with a leafy green side salad or your favorite corn tortilla chips.