So I just got an Instant Pot for my birthday. I know, kinda late to be jumping on the bandwagon. But as I’m getting back on the path to healthy eating I’m starting to cook more at home and change up what I eat and this seemed like the perfect tool.

I’ve been watching a bunch of videos, reading blog posts and even joined a couple of Instant Pot Facebook groups. I was getting inspired and excited to try something new. I didn’t want to do the basic beginner boil eggs recipe and since I don’t eat rice that was out too. But I was inspired by a few shredded chicken recipes I saw so I thought I’d give that a try.

I used 1lb of frozen chicken tenders, 1 can of Rotell tomatoes & green chilies, some cumin, garlic, cayenne pepper, pink Himalayan salt and fresh ground pepper. I made sure the tomatoes & chilies covered the bottom of the pot. The can had some added liquid so I tried it w/o adding any additional water and it was a success.

I cooked it on high pressure for 10 minutes then did a natural pressure release for 8 minutes. I opened the Instant Pot and used a quick read thermometer to make sure the chicken was cooked all the way through then I shredded it. It’s going to be perfect for tacos, taco salad or my take on a Chipotle rice bowls (using cauliflower rice) this week.

Southwestern Instant Pot Chicken

Here’s the recipe

Southwest Instant Pot Chicken

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Chicken, Dairy Free, Gluten Free, Instant Pot Recipes, Keto, Main Course, Paleo, Recipes, Sugar Free

Cuisine: southwest

Southwestern Instant Pot Chicken

Ingredients

  • 1 Pound frozen chicken
  • 1 Can Ro-Tel diced tomatoes & green chilies
  • 1 Tbs Cumin
  • 1 Tsp Cayenne pepper
  • 1/2 Tsp Garlic
  • 1 Tsp Salt of choice
  • 1/2 Tsp Fresh ground pepper

Instructions

  1. Get out your Instant Pot (this can also be made in a crock-pot)
  2. Dump the can of Ro-Tel in the bottom of the inner pot
  3. Add the frozen chicken
  4. Season to taste
  5. Turn your Instant Pot on to Pressure Cook or Manual (depending on the model)
  6. Set the time to 15 minutes on high
  7. Allow for a 5-10 minute natural pressure release

Notes

This can be made in a crockpot or slow cookers as well. Just defrost the chicken first then add all the ingredients. Cook on low for 4-6 hrs. If you are making a larger batch, adjust your cook time accordingly.

http://www.christinalucido.com/first-instant-pot-recipe-success/
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