Ok guys. I’ve been having issues with fresh chicken breast last couple months. Always hard and rubbery no matter how I cook it! So I decided to try frozen.
I Sautéed the veggies (bell peppers and red onion) and removed and set aside. Did about 1.5C chicken broth, half a jar medium thick and chunky great value salsa and 3 large frozen chicken breasts. 27 mins high pressure cook. 15 NPR then I let the rest out manually. Shredded the breasts and they are absolutely delicious and perfect!
Strained the liquid and added the chunky salsa stuff back in with about 1 ladle of liquid.
5
I Sautéed the veggies (bell peppers and red onion) and removed and set aside. Did about 1.5C chicken broth, half a jar medium thick and chunky great value salsa and 3 large frozen chicken breasts. 27 mins high pressure cook. 15 NPR then I let the rest out manually. Shredded the breasts and they are absolutely delicious and perfect!
Strained the liquid and added the chunky salsa stuff back in with about 1 ladle of liquid.
5
