*Just use a 15 oz. can of tomato sauce and then rinse the can with water to bring up the volume to two cups.
I’ve made this recipe a few more times and whereas the chicken is completely cooked through with the 13 minute cook time in the instructions, I like it better when it cooks longer. I think 20 minutes is the sweet spot. The chicken is super tender, but not dried out at all. So cook it longer if you have the time. Also, I forgot to include the garlic one time and I liked that better as well. So if you love garlic, add it in, but it is super delicious without.
One more thing: my favorite way of all to enjoy this dish is as soup! At the end of the cooking time, once the pressure has come down naturally, I shred the chicken as instructed above, then I add a cup of chicken bone broth. Allow this to simmer away on “saute” until you’re ready to serve. Top with avocado if you like. Or a dollop of my avocado lime salad dressing and dip.