creamy tex mex chicken pressure cooker
NuStart · Recipes · Main Dishes
Creamy Tex-Mex Chicken – Pressure Cooker
Pressure cooker · ~40 min · Serves 9 · about ¾ cup each
Ingredients
- 2 lb boneless, skinless chicken breast
- ½ cup salsa (add ¼ cup water if very thick)
- Juice of 1 lime
- 1–2 Tbsp Southwest Chipotle Blend
- 4 oz plain Greek yogurt
- 1 cup shredded pepper jack cheese
- 1 can (15 oz) black beans, drained and rinsed
Directions
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- Place the chicken in a single layer in the pot. Add the salsa (and water if needed), lime juice, and spice blend.
- Seal and cook on high pressure about 20 minutes (internal temp 165°F); use natural release.
- Remove and shred or dice the chicken.
- Set to sauté; whisk the yogurt and cheese into the pot until smooth.
- Stir in the black beans and shredded chicken to combine.
Note. Great for tacos, quesadillas, salads, or over brown rice. Optional toppings: cilantro, salsa, avocado, plain Greek yogurt.
Ingredient tip. When a recipe uses a packaged or processed food, choose a version with five or fewer ingredients on the label.
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Creamy tex-mex chicken (pressure cooker)
Produce
Meat & poultry
Dairy & eggs
Pantry & dry goods
Southwest Chipotle blend (Fresco Spice Blends): chili powder, cilantro, cumin, onion, garlic, smoked brown chipotle, smoked paprika, unrefined sea salt, pepper & spices. That last “& spices” isn’t itemized by the maker, so check the label if you’re avoiding something specific. To mix a similar blend, about 2 Tbsp: 1 Tbsp chili powder, 1½ tsp ground cumin, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, and ¼ tsp chipotle or cayenne. Salt to taste.
Per-serving values are approximate and vary with brand, variety, and preparation.