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Chicken Salsa Stew with Black Beans Recipe

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This recipe for Chicken Salsa Stew with Black Beans is from Emi, Mia, and Joy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups low-sodium chicken broth
2/3 of a 12-ounce container fresh salsa
1 1/2 pounds boneless, skinless chicken thighs
1 cup fresh or frozen corn kernels
1 (15-ounce) can drained black beans
Tortillas or corn chips
Directions:
Directions:
Place 2 cups low-sodium chicken broth and 2/3 of a 12-ounce container fresh salsa in an Instant Pot. Add 1 1/2 pounds boneless, skinless chicken thighs, arranging them in an even layer. Add 1 cup fresh or frozen corn kernels. Lock on the lid, make sure the pressure valve is set to seal, and set to cook for 4 minutes under HIGH pressure. It should take about 20 minutes to come to pressure. When the cook time is up, quick release the pressure, then turn the pressure cooker off. Add 1 (15-ounce) can drained black beans. Taste and season with salt as needed. Ladle into bowls and top with the remaining salsa. Serve with tortillas or corn chips.

 

 

 

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