A Dump-And-Go Instant Pot Mexican Chicken
This easy and versatile Instant Pot Mexican chicken is a true dump-and-go recipe that's a meal on its own with chicken, pinto beans, and corn. You can make it once and eat it in so many different forms throughout the week!This makes a huge batch, so it's great for meal prepping, and it freezes really well.
Servings: 20
Ingredients
- 4-5 pounds boneless, skinless chicken breasts, sliced in half lengthwise to make them thinner
- 2 (1 ounce) packets taco seasoning
- 1 (30 ounce) jar pinto beans, slightly drained
- 1 (24 ounce) jar salsa (see note)
- 1 (4 ounce) can green chiles
- 1 (12 ounce) bag frozen corn
Directions
- Add all ingredients except the corn to the insert of an Instant Pot in the order listed. You DO NOT need to stir. Secure the lid and pressure cook for 30 minutes. Natural pressure release 10 minutes, then quick release any remaining. Remove the chicken to a cutting board to cool slightly before shredding. Meanwhile, add the corn to the Instant Pot and set to "keep warm".Shred the chicken and return to the Instant Pot. Stir to combine. Serve immediately or keep on the "keep warm" setting until ready.
Notes
Salsa amounts - You can use anywhere from 12 - 24 ounces of salsa here. The more you use, the more liquid the chicken will have in it after cooking.
This chicken is good on its own, on rice, in tacos, in enchiladas, and with cooked bell pepper+onion and chicken broth to make chicken chili. There are so many ways to enjoy it!
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