Instant Pot Santa Fe Chicken - Ready to Eat Dinner
2
Servings
13
Ingredients
2
Comments
Chicken, corn, beans and tomatoes combine in the pressure cooker to create this delicious dish. Make it fast and serve it many different ways.
2
Servings
13
Ingredients
2
Comments
Ingredients
- 5 fluid ounces Chicken Broth/Stock
- 5 ounces Diced Tomatoes with Green Chiles
- 7 ¾ ounces drain and rinse Black Beans, Canned
- ½ cups Corn, Frozen
- 2 tablespoons dice Green Onion (Scallion)
- ½ teaspoons Cumin
- ½ teaspoons Cilantro, Dried
- ½ teaspoons Garlic Powder
- ½ teaspoons Onion Powder
- ½ teaspoons Cayenne Pepper
- ⅛ teaspoons Salt
- ½ pounds quarter Chicken, Boneless Breasts
- 2 cups Corn Chips
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Prog. Pressure Cooker
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Prog. Pressure Cooker
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- In the inner pot, combine the chicken broth, tomatoes, beans, corn, onions and seasonings.
- Place the chicken breasts on top.
- Lock the lid into place and seal the steam nozzle.
- Cook on high pressure for 10 minutes.
- Natural release for 5 minutes then quick release any remaining pressure.
- Remove the chicken and shred.
- Return to the inner pot and stir to combine.
- Serve over corn tortilla chips.
Nutrition Facts
- Servings Per Recipe
- 2 Servings
- Serving Size
- about 1 cup chicken & 1 cup chips Amount Per Serving
- Calories
- 430
- Total Fat
- 14g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 84mg
- Sodium
- 1212mg
- Total Carbohydrates
- 42g
- Fiber
- 6g
- Sugar
- 3g
- Protein
- 35g
- WW Freestyle
- 5
2 Comments
Join the discussionSo I’ve made a few meals now and so far very one has been extremely generous serving-wise, but I was a little disappointed with the size of this one. I feel like the recipe as above is only about two servings. Or a snack for four. Otherwise, it looks fabulous and I look forward to trying it.
Hi Pam! We took a second look at this and had our nutritionist take a look too – we agree! We are decreasing the serving size to 2 on this recipe. Thanks for reaching out!