For best flavor, use bone in, skin on, chicken pieces. I prefer to brown the chicken stove top, but you may choose to do it in your pressure cooker. Save and shred any leftovers for chicken tacos or enchiladas later in the week.

1 small onion, minced
1/2 tsp garlic salt
1/2 tsp paprika
1 tsp chili powder
1/8 tsp onion powder
1/8 tsp cayenne pepper, or to taste
1/4 tsp sugar
2 chicken breast halves, each cut in half
2 chicken thighs
1 tsp canola oil or other vegetable oil
1 10 oz can green chile enchilada sauce

1. In a small bowl, combine all the seasoning ingredients. Sprinkle the seasonings liberally over both sides of the chicken and set any leftover seasoning aside.
2. Heat a large, heavy skillet over medium high heat and add the canola oil. Quickly brown the chicken, then transfer the chicken to the pressure cooker. Add any remaining seasoning, the minced onion, and the enchilada sauce to the cooker.
3. Seal the pressure cooker and stew the chicken for 15 minutes. Carefully release the steam and serve.

Servings: 6