Red Pepper Poultry Sandwich

By: Juanita Lira

Red Pepper Poultry Sandwich
cuisine icon Duration
15 Minutes
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15 minutes, 15 minutes or less, 2 red bell peppers cut into strips, 4 servings, arugula, avocado, chilean, cut into strips, garlic crushed, instant pot, Juanita Lira, mayonnaise, onion, pepper to taste, pressure cook, sandwich, toasted bread slices, vegetable broth or water, vegetables

serving icon Servings
4 Servings
Ingredients
  • 1 cup vegetable broth or water
  • 1 lb (500 g) boneless chicken breast and 2 red bell peppers cut into strips
  • 1 onion, cut into strips
  • 1 garlic crushed
  • Salt and pepper to taste
  • 5 tbsp mayonnaise
  • Toasted bread slices
  • avocado
  • arugula
Instructions
  • Insert stainless steel bowl into the Instant Pot® and add the vegetable broth (or water), the chicken, the red peppers, the onion, the garlic, and season to taste with salt and pepper.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 10 Minutes. When done cooking, press Cancel. Then turn the steam release handle to Venting. Once all the steam has been released, open the lid.
  • Transfer the chicken (without the broth) and the vegetables to a blender, add the mayonnaise and process for a few seconds so that the chicken is shredded (but not totally ground) and incorporated with the vegetables. Check for seasoning.
  • Assemble sandwiches by arranging the slices of toast, chicken red pepper mixture, avocado, and arugula.
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