FOODQT: Chicken Tinga Tostada Mix Pressure Cooker

It's been hot in So Cal, it climates is making record high temperatures. I really can't stand it and fans are cutting it anymore. Thank goodness my hubby bought an ac, I don't feel like I'm going to faint.

Using the stove is out of the question for dinnertime, but I need to make family style meals.

I've had my Wolfgang Pressure Cooker for almost 2 years and it's amazing! I use it on average about 5-8 times. It makes cooking so fast and simple. It also adds a lot of flavor by using pressure and its own juices to cook food.

Supplies:
6 boneless, skinless chicken breasts
2 red bell peppers
2 yellow bell peppers
1/2 onion, sliced in rounds
2 tablespoons of minced garlic
1tsp Himalayan pink salt
1 tsp seasoning salt
1 tsp black pepper
1 tsp oregano
1 tsp thyme
1/2 tomato paste
1 1/2 cup chicken stock or bouillon
4 tablespoons of chiptole chiles in sauce
1 cup of sour cream

1. Add chicken stock and tomato paste into pressure cooker set to 20-25 minutes knob on pressure cooker.

2. Add half peppers and onion,and half the seasonings then chicken , and then the rest of the pepper, onions, and seasonings.

3. Add 2 tablespoons and chiptole chiles in the mix. If you like it more spicy, you can add as much as you like.

4. Cook. After let out steam and strain chicken tostada mix. Reserve a bit of liquid. Let cool. After mixture has been cooled add remaining chiptole sauce to separate bowl and mix in sour cream. Add, this mixture to chicken mix, add a little liquid too. Not too much, because it'll get soggy.

Serve as tostada mix