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Pressure Cooker Hot Chili Chicken Cubes
Course
Main Course
Cuisine
American
Keyword
cheddar cheese, cubanelle pepper, Hot Chili Chicken Cubes, sour cream
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
392
kcal
Author
Corrie
Ingredients
1
lb
boneless skinless chicken breast
chopped
1
cup
chicken stock
14
oz
black beans
canned
4 to
matoes
chopped
1
bell pepper
chopped
1
onion
chopped
1
clove
garlic
minced
2
tablespoon
olive oil
2
teaspoon
chili powder
1
teaspoon
cumin
Salt to taste
Instructions
Pour olive oil into your Instant Pot, then add onion and garlic.
Press “Sauté” and cook for 2 minutes.
Add tomatoes and bell pepper and cook for another 2 minutes.
Add chicken, black beans, chili powder, cumin and salt and stir well to let the flavors combine.
Cook for another 2 minutes, until meat browns on each side, then pour chicken stock into your Instant Pot and lock the lid.
Cook at high pressure for about 20 minutes (according to the size of your chicken chops).
Release the steam naturally and serve hot.
Nutrition
Calories:
392
kcal
|
Carbohydrates:
36
g
|
Protein:
36
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
74
mg
|
Sodium:
244
mg
|
Potassium:
1261
mg
|
Fiber:
12
g
|
Sugar:
7
g
|
Vitamin A:
2301
IU
|
Vitamin C:
59
mg
|
Calcium:
64
mg
|
Iron:
4
mg