Description

Cooking chicken in a sweet, savory, and mild chili-flavoured sauce, in an electric pressure cooker, makes it fall-apart tender in just minutes.

Ingredients

• 1 tablespoon olive oil
• 2 pounds skinless, boneless chicken thighs, cut in half
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 (10 ounce) can CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup
• 1 (10 fluid ounce) can CAMPBELL'S® Condensed Chicken Broth
• 2 tablespoons honey
• 4 teaspoons chili powder
• 4 teaspoons vinegar
• 2 teaspoons cornstarch
• 2 teaspoons water

Instructions

1. Add oil to electric pressure cooker and press 'Saute' button. When oil is hot, brown chicken 5 minutes per side in batches; remove to plate.
2. Add onion and garlic to cooker. Cook, stirring occasionally, 3 minutes. Return chicken to cooker. Stir together soup, broth, honey, chili powder, and vinegar; pour over chicken. Close and lock lid; turn vent to 'Seal' position. Cancel 'Saute' function; press 'Manual' button and set cook time to 12 minutes. Allow 10 to 15 minutes for pressure to build.
3. Let cool to release pressure (or quick release) and open as directed.
4. Remove chicken to cutting board; with two forks, shred meat. Meanwhile, press 'Saute' button; cook until liquid is simmering. Whisk together cornstarch and water; mix into cooker. Cook 1 minute or until thickened. Return chicken to cooker, stirring to coat.