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Instant Pot Mexican Chicken Recipe
A delicious chicken you can serve over brown rice, lettuce or even use as a burrito or taco filler!
Prep Time
5
minutes
mins
Cook Time
50
minutes
mins
Total Time
55
minutes
mins
Course:
Main Course
Cuisine:
Mexican
Servings:
6
servings
Calories:
234
kcal
Equipment
Instant Pot
Ingredients
1 ¼
lb.
boneless, skinless chicken breasts
12
oz.
jar salsa
(no sugar added)
1
cup
cooked black beans
(canned/rinsed or homemade from dry)
lb.
frozen corn
(organic is best)
2
tsp.
garlic powder
2
tsp.
onion powder
2
tsp.
ground cumin
2
tsp.
chili powder
Garnish Ideas
1
cup
chopped avocado
(optional)
1
cup
fresh, chopped tomatoes
(optional)
½
cups
chopped red onions
(optional)
½
cup
fresh, chopped cilantro
(optional)
US Customary
-
Metric
Instructions
Layer the chicken ingredients in the order listed, in the IP insert.
Place the lid and secure it, closing the IP steam valve.
Press the "Manual" button and adjust time to 30 minutes.
Do a 10 minutes natural release, then open the steam valve to quick release any remaining steam.
Remove lid and shred the chicken directly in the pot.
Ladle the chicken onto a bed of lettuce, over brown rice or onto a tortilla.
Garnish and serve.
Video
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
serving
|
Calories:
234
kcal
|
Carbohydrates:
19
g
|
Protein:
25
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Cholesterol:
60
mg
|
Sodium:
546
mg
|
Potassium:
917
mg
|
Fiber:
7
g
|
Sugar:
4
g
|
Vitamin A:
1142
IU
|
Vitamin C:
10
mg
|
Calcium:
65
mg
|
Iron:
3
mg