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.
- 88815 Upgrade to a paid membership 88083 to unlock all instructions 58647
Upgrade to a paid membership to unlock all recipe instructions
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
- 1180551 Upgrade to a paid membership 36142 to unlock all instructions 17987
- 5686052 Upgrade to a paid membership 31201 to unlock all instructions 50897
- 4898999 Upgrade to a paid membership 82051 to unlock all instructions 25098
- 469081 Upgrade to a paid membership 62555 to unlock all instructions 96666
- 4616755 Upgrade to a paid membership 62978 to unlock all instructions 81815
Upgrade to a paid membership to unlock all recipe instructions
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.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 10 ounces Amount Per Serving
- Calories
- 363
- Total Fat
- 7g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 166mg
- Sodium
- 136mg
- Total Carbohydrates
- 19g
- Fiber
- 3g
- Sugar
- 4g
- Protein
- 54g
- WW Freestyle
- 0