Instant Pot Creamy Fiesta Chicken Recipes

INSTANT POT CREAMY FIESTA CHICKEN RECIPE

Steps:

• Place chicken breasts in the bottom of the Instant Pot.
• Add water, onion, corn, black beans, salsa, lime juice, taco seasoning, and dry ranch mix.
• Place the lid on to of pot and move valve to SEALING (not venting).
• Press the PRESSURE COOK (or MANUAL) button and set timer for 20 minutes (or 25 minutes if using frozen chicken breasts).
• When cook time is finished, do a QUICK RELEASE of the pressure.
• Remove the chicken from the pot and shred using 2 forks.
• While the chicken is out of the pot, add in cream cheese and pepper jack cheese.
• Mix together until all the cream cheese and pepper jack cheese is melted (if you want, you can press the SAUTE button to heat it up faster) and the mixture is creamy.
• Add the chicken back in and stir.
• Use this chicken for tacos, burritos, nachos, salads, enchiladas, quesadillas, etc. The possibilities are endless!

SLOW COOKER CREAMY FIESTA CHICKEN RECIPE

Steps:

• Spray slow cooker with non-stick cooking spray.
• Place chicken breasts in the bottom of the slow cooker.
• Top with onion, corn, black beans, salsa, lime juice, taco seasoning, and dry ranch dressing mix. Add the cream cheese on top.
• Place the lid on the slow cooker and cook for 6-7 hours on low heat (or high heat for 3-4 hours, but I prefer the "low and slow" method).
• Shred the chicken using 2 forks (it should fall apart fairly easily; you can do this right in the slow cooker or remove the chicken and shred it on a cutting board if that is easier).
• Stir the shredded chicken and the shredded pepper jack cheese in with all the ingredients until the cheese is fully melted and smooth.
• Use this chicken for tacos, burritos, nachos, salads, enchiladas, quesadillas, etc. The possibilities are endless!

INSTANT POT® CREAMY CHICKEN STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. Add chicken thighs to melted butter and sear, 4 to 5 minutes per side. Remove chicken and set aside.
• Add carrots, onion, and celery; cook until onions begin to soften, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add 1/2 cup chicken broth and stir to deglaze the pot.
• Add chicken thighs back to the pot along with remaining chicken broth, potatoes, flour, Worcestershire sauce, bay leaves, poultry seasoning, thyme, pepper, rosemary, and salt. Stir together, then close and lock the lid.
• Switch to high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken and shred or cut into bite-sized pieces. Return to the pot. Remove and discard bay leaves.
• Set cooker to Saute. Add heavy cream and bring to a boil. Add frozen peas to boiling stew and cook, stirring as needed, until heated through, about 5 minutes.