1/2 onion, diced
2 Tablespoons olive oil
5 large boneless, skinless chicken breasts
1 can Rotel
1 Tablespoon chili powder
salt and pepper to taste
Sauté onion in oil for a couple minutes.
Add chicken, then all other ingredients.
(According to my notes and the recipe I modified this from, adding water isn't necessary.)
Pressure - 15 minutes (a few minutes longer if using frozen chicken)
Quick Release
Shred the chicken and return it to the pot.
Sauté to reduce the liquid.
The chicken wasn't super flavorful, but tasty (and easy) for tacos.
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