Description
Chicken, beans, corn, cheddar and barbecue sauce with a hot piece of cornbread on top. A hearty and easy meal that your cowboys and cowgirls will love.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken breasts
- 1/2 cup chicken broth
- Salt and pepper
- 1/4 cup BBQ sauce
- 1 (15.5 oz) can chili beans with juices
- 1 1/2 cups frozen sweet corn
- 1 (8.5 oz) package Jiffy corn bread mix
- 1 egg
- 1/3 cup milk
- 1 cup shredded cheddar cheese, divided
- 1 Tbsp taco seasoning
Instructions
- Add chicken and broth into Instant Pot. Sprinkle the chicken with salt and pepper. Squirt the barbecue sauce on top of the chicken. Dump the beans and corn 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 10 minutes for fresh chicken or 12 minutes for frozen chicken.
- In a mixing bowl stir together the corn bread mix, egg, milk and half of the cheese. Scrape the mixture into a greased 8×8 inch square baking dish. Bake at 400° F for 12-15 minutes.
- When Instant Pot cooking time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid. Remove the chicken and place on a cutting board. Shred or chop the chicken and stir it back into the pot. Stir the taco seasoning and the remaining cheese into the pot.
- Scoop some of the chicken mixture onto plates and top each serving with a piece of cornbread. Serve and enjoy!
- Category: Chicken
- Method: Instant Pot