Pour 1/2 the jar of salsa on the bottom of your pressure cooker

Lay uncooked chicken breasts on top of the salsa.

Dump the entire can of corn, beans, and pineapple on top of the chicken. This will result in you not having to add the normal amount of liquid.

Pour the remaining salsa on top of the mixture.

Cook chicken using the meat setting for 10 minutes if the chicken in frozen pressure cook for 13 minutes. You may have to manually adjust your settings to achieve this time frame.

Then let the pressure out of the pressure cooker by twisting the release valve using our mitts to allow for the steam to escape. When all the steam has escaped, then you can open the pot.

Use the thermometer to determine if it is done.

You can serve this gluten-free pressure cooker recipe in your favorite taco shell (hard or soft) and use your desired toppings. The pineapple chicken taco also works well served on top of rice.