Put salsa in first. Add the chicken tenders. Cook on hi for 15-20 with a quick release. (for frozen chicken cook a little longer.)

Break up the chicken, (be careful on what you used don’t mess up the inter pot.) it breaks up easy. (Use silicone)

Add refried beans, taco seasoning, salt to taste, mix until well combined.

Layer with chips, cheese another layer of chips, ending with more cheese.

Air crisp for 3-5 mins, check of so you don’t burn the chips and cheese, this does not take long... just want to melt the cheese.

Notes- in the air crisp I burnt my cheese and had to remove some of the chips, and I just added d more cheese. this burns easy. The recipe said 10 min to crisp it wasn’t even 5 mins and it was burnt, that was a big change I made.

You can use 2-3 chicken breast. I cook with my foodie almost every day, so I know how long it take for how much chicken, I did mine for 15 mins not frozen, if it was breast I would of done 20 mins if they was thick ones.... adjusted cooking time as needed, temp your chicken 165 is done. This is a quick and easy dish... good starter recipe for someone learning to cook/beginner with a pressure cooker, easy recipe for kids and teens...