InstaPot Mexican Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 pounds boneless, skinless chicken breasts
2 Tbsp taco seasoning
2 Tbsp of cumin
½ cup water
1 (10 oz) can Rotel (Mild or Hot)
2 4 oz cream cheese
1 cup grated Monterey jack cheese
1/2 cup of Chedder Cheese
1 can of Cream of Mushroom
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Directions: |
Directions:Add chicken into Instant Pot and sprinkle with taco seasoning.
Add in water and dump the Rotel on top of the chicken.
Dump the cream cheese on top of the chicken.
Cover Instant Pot and secure the lid.
Make sure valve is set to sealing.
Set the manual/pressure cook button to 15 minutes for thawed chicken or 18 minutes for frozen chicken.
When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
Move chicken to a cutting board.
Turn Instant Pot to saute.
Stir the sauce to incorporate the cream cheese
Add Cream of Mushroom
Add Shredded Cheese
Slice or shred the chicken Add to InstaPot
Serve the chicken and sauce with tortilla chips or over rice.
Top with diced fresh Tomatoes, Jalapenos and Sour Cream |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 minutes |
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