Pressure Cooker Mexican Chicken

I love celebrating holidays with food whenever possible. Cinco de Mayo is a great holiday for food. Who doesn’t love a big spread of Mexican food, however authentic? (If you don’t, I hope we can still be friends.)

Today’s recipe is very versatile. You can make tacos, enchiladas, salad, nachos, and rice bowls. The world is your oyster with this one. And it uses lots of canned ingredients you may have hanging around. I also could find all of these ingredients at my local Walmart this week, so if you don’t have them, they shouldn’t be hard to find. Have a bueno Cinco de Mayo next week!

(Sorry for no picture. We ate it before I got a picture.)

Pressure Cooker Mexican Chicken (Serves at least 6)

1 can no salt added black beans, drained and rinsed
1 can diced green chiles
1 can corn, rinsed and drained
4 boneless, skinless chicken breasts
3 T taco seasoning
1 can no salt added dieced tomatoes (not drained )
4 ounces low fat cream cheese

1. Place all ingredients except cream cheese in pressure cooker. Close lid.
2. Cook on high pressure for 20 minutes. Use natural pressure release for 10 minutes. Then release any remaining pressure and remove lid.
3. Shred chicken (can do this in pot or remove it).
4. Return pressure cooker to moderate heat (saute function if instant pot). Stir in cream cheese and shredded chicken.

Nutritional Information (Amount per serving):

Calories: 336
Protein: 46 g
Fat: 9 g
Saturated Fat: 3 g
Cholesterol: 142 g
Carbohydrates: 17 g
Fiber: 5 g
Sodium: 295 mg

Recipe notes: I didn’t include tortillas or anything else as the way you serve this is up to you. You can start with frozen chicken as well. I add about 5 minutes to the cook time when the chicken is frozen. I’ve kept everything else the same but cut the amount of chicken in half as well if you are rationing meat. Worked very well, but would say it definitely only served 4 as tacos that way.