Ingredients

• 6 cups water
• 1 ¼ ponds boneless skinless chicken thighs
• 8 ounces penne pasta
• 1-2 tablespoons chicken bullion powder
• 1 teaspoon Mexican oregano
• 1 teaspoon garlic powder
• 2 teaspoon onion powder
• 1-16 ounce can of pinto beans, drained and rinsed
• 1 cup red or green salsa
• 1-4 ounce can diced green chilies
• 8 ounces sharp cheddar cheese, shredded
• 4 tablespoons butter
• Salt and pepper to taste

Directions

• Trim and cut the chicken thighs into ¼" pieces and set aside. Into the liner pot of a 6 quart electric pressure cooker, add the water, chicken, and bullion powder. Stir to combine and turn on the pot to sauté.
• Cook the chicken in the water until it's just cooked and the water is simmering, about 7 minutes. Lock on the lid and turn on high pressure for 7 minutes.
• Once the time is up, release the pressure, taking care to place a towel over the vent as the mixture may over flow the vent.
• Once the pressure is released, remove the lid. Remove the liner and drain out all by a cup of the cooking liquid. Do not add the liner back to the pot, as the residual heat may over cook the pasta. Add in the beans, spices, salsa, and chili peppers. Stir to combine.
• Add the cheese and butter. Stir to combine again. The sauce should thicken as the pasta cools. Taste to adjust the seasoning.
• Serve topped with more cheese, sour cream, fresh cilantro, or diced white onion.

Photos