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Instant Pot Fiesta Chicken
Fiesta Chicken can be served over rice, used as chicken taco fillings, or served over tortilla chips for loaded nachos! A definitely family favorite!
Course
dinner
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
people
Calories
298
kcal
Author
Marlynn Schotland
Ingredients
1
pound
frozen chicken breast
1
can
black beans, rinsed and drained
¼
cup
taco seasoning
1
cup
corn
1
cup
salsa
⅔
cup
chicken broth
Instructions
Add all of the ingredients to the Instant Pot.
Close the lid and seal it. Set to PRESSURE COOK (or MANUAL on some Instant Pots), on high pressure for 20 minutes.
When the timer is up, allow pressure to release on natural pressure.
When the valve is down and all pressure has been released, carefully open the lid.
Transfer chicken to a large bowl. Shred the chicken with two forks. Serve immediately or freeze for later (see Notes for serving ideas)
Notes
Serving ideas:
serve over rice
use as taco meat
serve over nachos
Serve with:
shredded cheese
sour cream
green onions
Refrigerate for up to one week.
Freeze in a freezer safe container for up to 2 months. Thaw in the microwave before serving.
Nutrition
Calories:
298
kcal
|
Carbohydrates:
36
g
|
Protein:
32
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
73
mg
|
Sodium:
1897
mg
|
Potassium:
900
mg
|
Fiber:
10
g
|
Sugar:
7
g
|
Vitamin A:
1839
IU
|
Vitamin C:
11
mg
|
Calcium:
43
mg
|
Iron:
3
mg