CAMPBELL'S(R) Pulled Sweet Chili Chicken
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.Advertisement
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.
Let cool to release pressure (or quick release) and open as directed.
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.
To save time, brown your chicken in a large skillet – you can fit more in than in the electric pressure cooker.
Serve in soft tacos with sour cream, shredded cheese, and chopped green onions. Or, serve in slider buns with coleslaw.
To freeze leftovers: Let cool slightly. Transfer to airtight containers and refrigerate until cold. Freeze for up to 1 month. Thaw in refrigerator or microwave before reheating.
Nutrition Facts (per serving): Calories 200 Fat 7 g Sodium 590 mg Carbohydrate 14 g Dietary Fiber 1 g Protein 20 g Calcium 2 %DV