Description
A Tex-Mex–inspired Instant Pot pasta with tender chicken thighs, black beans, corn, and enchilada sauce all cooked together with bowtie pasta for an easy one-pot meal.
Ingredients
Scale
- 1 Tbsp vegetable oil
- 1/2 cup diced onion
- 1 poblano pepper, diced
- 1/2 tsp black pepper
- 1 tsp cumin
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups chicken broth
- 8 ounces bowtie pasta
- 1 to 1.5 pounds boneless skinless chicken thighs, trimmed of fat and cut into bite size pieces
- 1/2 tsp kosher salt
- 1 Tbsp lime juice
- 1 cup frozen sweet corn
- 1 (15 oz) can black beans, rinsed and drained
- 1 (10 oz) can red enchilada sauce
- 2 ounces cream cheese
- 1 cup shredded cheddar cheese
- Toppings: cilantro, tortilla chips, diced tomatoes
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and pepper and saute for 4 minutes. Stir in the pepper, cumin, chili powder, garlic powder and onion powder.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Sprinkle in the bowtie pasta evenly. Add chicken evenly over the pasta. Sprinkle the chicken with the salt. Pour in the lime juice, corn, black beans, enchilada sauce and cream cheese. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir in the cheese.
- Serve topped with cilantro, crushed tortilla chips and diced tomatoes.
- Category: Chicken
- Method: Instant Pot