Freezer Meal Recipes / Lunch / Instant Pot Santa Fe Chicken

Instant Pot Santa Fe Chicken

Chicken, corn, beans and tomatoes combine in the pressure cooker to create this delicious dish. Make it fast and serve it many different ways.
4 Servings Meet The Cook Print
Instant Pot Santa Fe Chicken

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
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 2 cups Corn Chips

Freezer Containers

  • 4 Quart Freezer Bags

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **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.**
  2. In the inner pot, combine the chicken broth, tomatoes, beans, corn, onions and seasonings.
  3. Place the chicken breasts on top.
  4. Lock the lid into place and seal the steam nozzle.
  5. Select the Poultry button and adjust to 10 minutes, or set manually to 10 minutes.
  6. Natural release for 5 minutes then quick release any remaining pressure.
  7. Remove the chicken and shred.
  8. Return to the inner pot and stir to combine.
  9. Serve over corn tortilla chips.

Freeze For Later Cooking Directions

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?

  1. **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.**
  2. In the inner pot, combine the chicken broth, tomatoes, beans, corn, onions and seasonings.
  3. Place the chicken breasts on top.
  4. Lock the lid into place and seal the steam nozzle.
  5. Select the Poultry button and adjust to 10 minutes, or set manually to 10 minutes.
  6. Natural release for 5 minutes then quick release any remaining pressure.
  7. Remove the chicken and shred.
  8. Return to the inner pot and stir to combine.
  9. Let cool.
  10. Divide among the indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat in the microwave for 1-2 minutes.
  2. Serve over corn tortilla chips.

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