Instant Pot Skinny Southwestern Chicken and Veggies - Dump and Go Dinner
Keep you dinner plate light and lively with this Instant Pot Skinny Southwestern Chicken and Veggies. The magical combo of cilantro, cumin, lime and chili powder brings the flavor to this crowd-pleasing freezer meal.
Ingredients
- 10 ounces Corn, Frozen
- 4 ounces Bell Pepper Strips, Frozen
- ⅔ cups dice Onion
- 1 ⅓ tablespoons chop Cilantro, Fresh
- 1 ⅓ tablespoons juice Lime
- 2 pounds quarter Chicken, Boneless Breasts
- 1 ⅓ tablespoons Cumin
- 1 ⅓ teaspoons Chili Powder
- ½ cups Water
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day 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?
- Divide all ingredients between indicated number of round freezer containers.
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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.
- Prep from frozen
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Make It Now Cooking Directions
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.**
- Place water and vegetables in bottom of Instant Pot.
- Top with chicken breasts and seasonings.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 10 minutes.
- Let pressure release naturally for 5 minutes then release any remaining pressure.