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Instant Pot Santa Fe Chicken
Course
lunch
Cuisine
American
Keyword
black beans, chicken breast, frozen corns, Santa Fe Chicken
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Servings
6
Calories
308
kcal
Author
Corrie
Ingredients
1
tablespoon
chili powder
3
teaspoon
cumin
2
teaspoon
ground coriander
1
teaspoon
paprika
2
teaspoon
garlic
minced
1
teaspoon
oregano
1
teaspoon
salt
1
cup
frozen corn
¾
cup
onion
diced
2
garlic cloves
minced
1
can
roasted tomatoes
1
can
green chilies
1
can
black beans
drained
2
lb
chicken breasts
¾
cup
chicken broth
2
tablespoon
apple cider vinegar
Instructions
Take a bowl and all spices in it, mix well and set it aside.
Turn on the instant pot and select sauté.
Once it becomes hot, grease it with oil.
Add onion, garlic, corn and sauté for about 4 minutes.
Press the cancel button.
Add chilies, beans, tomatoes, spices and mix well.
Add in apple cider vinegar and broth.
Set the instant pot to “Manual” at high pressure for 8 minutes, release the pressure quickly through steam vent.
Open the lid of the instant pot and shred the chicken.
Serve and enjoy.
Nutrition
Calories:
308
kcal
|
Carbohydrates:
27
g
|
Protein:
38
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
97
mg
|
Sodium:
970
mg
|
Potassium:
911
mg
|
Fiber:
8
g
|
Sugar:
4
g
|
Vitamin A:
764
IU
|
Vitamin C:
16
mg
|
Calcium:
75
mg
|
Iron:
3
mg