• Pineapple salsa (see recipe below)
  • 4 boneless, skinless chicken breast halves
  • Salt and pepper
  • 1 tablespoon vegetable oil
  • 1 cup water
  • 3 (4-inch) sprigs fresh rosemary
  • 1 bay leaf

Prepare pineapple salsa as directed below.

Sprinkle chicken with salt and pepper. Heat oil in Presto® 4-, 6-, or 8-quart Pressure Cooker over medium heat. Brown chicken, about 2 minutes on each side. Add water, rosemary, and bay leaf. Close cover securely. Place pressure regulator on vent pipe. COOK 4 MINUTES at 15 pounds pressure. Cool cooker at once.

Serve chicken breasts topped with salsa.

Chicken Breasts with Pineapple Salsa