Instant Pot Mexican Chicken Recipe
This Instant Pot Mexican Chicken Recipe is a quick and easy meal that is packed with flavor. Perfect for busy weeknights, it combines chicken, tomatoes, black beans, corn, and spices to create a delicious dish that can be served over rice or with tortillas.
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Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup chicken broth
- 1 Juice of 1 lime
- Fresh cilantro, for garnish
Instructions:
- Place chicken breasts in the Instant Pot.
- Add diced tomatoes, black beans, corn, onion, bell pepper, chili powder, cumin, paprika, salt, and pepper.
- Pour chicken broth over the ingredients.
- Close the Instant Pot lid and set to high pressure for 10 minutes.
- Once done, do a quick release and carefully open the lid.
- Shred the chicken using two forks.
- Stir in lime juice.
- Serve the Mexican chicken over rice or with tortillas.
- Garnish with fresh cilantro.
Notes:
This recipe is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition value:
Calories: 350kcalCarbohydrates: 30gProtein: 35gFat: 8gSaturated Fat: 2gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 4mg
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