ROCKY® Free Range Boneless Skinless Chicken Breast Filets
1 tbsp. olive oil
1 large yellow onion, diced (about 1 ½ cups)
1 medium green bell pepper, cored and diced (about 1 cup)
1 medium red bell pepper, cored and diced (about 1 cup)
2 medium tomatoes, chopped (about 1 ½ cups)
2 medium zucchini, chopped (1 ¼ cups)
2 tsp. ground cumin
2 tsp. fine sea salt
1 tsp. hot or mild chili powder
1 tsp. garlic powder
1 tsp. smoked paprika
1/2 tsp. ground black pepper
32 oz. unsalted chicken stock
  Salt to taste
  Shredded cheese, optional
  Tortilla chips, optional
  Chopped avocado, optional
  Sliced green onions, chopped
  Pickled jalapenos, optional
  Chopped cilantro, optional
  Sour cream, optional


1 Add the oil to a 6-quart Instant Pot. Press the Sauté button. Add onion and bell peppers. Once the vegetables begin to sizzle, cook for 3 minutes. Turn off the Sauté function.
2 Stir in tomatoes and zucchini. Stir in the cumin, salt, chili powder, garlic powder, smoked paprika, and pepper. Set the chicken breasts on top of the vegetables, nestling them in for a tight fit. Pour in the stock.
3 Set the vent to Seal. Set the Instant Pot to Manual, High Pressure, 20 minutes. When it’s done cooking let the vent release naturally for 25 minutes. Remove the lid.
4 Use two forks to carefully shred the chicken into large chunks in the pot. Stir to combine all ingredients. Ladle into bowls and serve with optional toppings on the side.


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