Instant Pot Fiesta Chicken Casserole–an easy chicken and noodles recipe with cheese, sour cream, picante sauce, beans and corn. It’s a weeknight favorite!
Instant Pot Fiesta Chicken Casserole
Sometimes when I cook ahead for the blog I end up with a lot of food at my house! This chicken casserole was shared with our neighbors. She said, “How did we get so lucky??? That was so delicious! I had to force myself to stop taking more servings!”
Instant Pot Fiesta Chicken Casserole is an easy rotini pasta recipe that is mild enough for kids but can be spiced up if you’d like! You can start with frozen or fresh chicken breasts or thighs…or you can cut out a step and use rotisserie or canned chicken. I used frozen chicken thighs. Thighs turn out tender and moist in the Instant Pot. I usually buy mine in a big bag from Costco. You’ll partially cook the chicken for 10 minutes and then add in the pasta and other ingredients for 5 more minutes. Yes it does add a step, but this will ensure that the pasta doesn’t overcook. Timing is everything with the Instant Pot!
Ingredients Needed to Make Instant Pot Fiesta Chicken Casserole
- 1 ½ cups chicken broth (or use 1 ½ cups water and 1 ½ tsp better than bouillon)
- 1 ½ pounds boneless, skinless chicken thighs or breasts (frozen is fine) or you can use rotisserie chicken (about 2 ½ cups chopped, cooked chicken)
- 1-3 Tbsp taco seasoning (I found that the bulk bin taco seasoning at Winco is potent! I only used 2 Tbsp but you might need to use up to 3 Tbsp depending on the brand you use.)
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- 8 oz rotini pasta (you can also use elbow macaroni, shells, bowties, cavatappi)
- 1 (15 oz) can black beans, rinsed and drained (another choice is pinto beans)
- 1 (15 oz) can corn, drained (or throw in a couple cups of frozen corn)
- 1 cup Pace Picante Sauce (or salsa) (I like mild so it’s not too spicy)
- 1 cup sour cream (or plain yogurt)
- 2 roma tomatoes, diced (for added color and a bit of freshness)
- 2 cups shredded cheddar cheese (you can also use Mexican blend, Monterey jack, pepper jack etc.)
More Mexican Inspired Instant Pot Recipes…
Instant Pot Happiness Casserole
Instant Pot Doritos Chicken Casserole
Instant Pot Mexican Queso Chicken And Rice
Instant Pot Chicken Enchiladas Casserole
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Instant Pot Fiesta Chicken Casserole
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
An easy chicken and noodles recipe with cheese, sour cream, picante sauce, beans and corn. It’s a weeknight favorite!
Ingredients
- 1 1/2 cups chicken broth
- 1 1/2 pounds boneless, skinless chicken thighs or breasts (frozen is fine)
- 1–3 Tbsp taco seasoning
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 8 oz rotini pasta
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 cup mild Pace Picante Sauce (or salsa)
- 1 cup sour cream
- 2 roma tomatoes, diced
- 2 cups shredded cheddar cheese
Instructions
- Pour broth into Instant Pot. Add chicken into Instant Pot. Sprinkle with taco seasoning (I started with 1 Tbsp and added more later), cumin, garlic powder and onion powder.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button 10 minutes. Move valve to venting and remove lid. Chicken won’t be cooked through.
- Add in the rotini, black beans and corn.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove lid.
- Use tongs to move chicken to a cutting board. Chop the chicken and add it back into the pot.
- Stir in the picante sauce, sour cream, tomatoes and 1 cup of the cheese. Taste test and add more taco seasoning, if needed.
- Sprinkle the rest of the cheese on top and let it melt.
- Category: Chicken
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I want to try this recipe but you don’t mention the use of the privet for the initial cooking of the chicken. Do you not use it?
I did not use a trivet for this recipe 🙂
If I want to double the amount of pasta, should I also double the amount of broth? What else? Thanks!
Yes just double all ingredients and keep the cooking time the same 🙂
How long would I cook the chicken thighs if they are already thawed not frozen?
Use the same time listed in the recipe. Should be great.
This was amazing! It’s my lunch for the whole week and it made about 7 servings. My bf liked it. I used elbows, salsa, Greek yogurt, and no tomatoes
★★★★★
Thanks so much for the 5 star review Brittany!
Made this last night and loved it; substituted pinto beans for the black beans but everything else was as written. Love your recipes, Karen, and appreciate the time and effort you put into all of these.
★★★★★
You’re welcome! Thanks so much Brenda!
Is there something I could sub for the sour cream? My son detests sour cream and could taste it if there were only 1 tablespoon in the recipe!! Otherwise, it sounds like something he would really love!
I would just scoop some out for him separately. Then add in the sour cream for everyone else.
Thanks much Karen – duhhhhh, never thought of that!
How do I alter the recipe if I’m already starting with cooked and shredded chicken breast?
★★★★★
Add chicken, seasonings, liquid and then jump to step 3 and follow the recipe from there.
Can you replace the rotini with brown rice? If so, how much and how long too cook?
Thanks,
Kim
Brown rice takes a 22 minute cooking time with a 10 minute natural pressure release. Per every 1 cup of brown rice it takes 1.25 cups of liquid. You could experiment with it. I bet it would be good. Although I would use chicken thighs because they would hold up better with the longer cooking time. I would cook it all together from the beginning.
Can I make this in the slow cooker? It sounds so good and I haven’t learned the instant pot yet.
Thanks,
Joan
I haven’t tried this one in the crockpot yet. But if I did I would add 1 ½ cups chicken broth
1 ½ pounds boneless, skinless chicken thighs (cut into chunks)
1–3 Tbsp taco seasoning
½ tsp cumin
½ tsp garlic powder
½ tsp onion powder
8 oz rotini pasta
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
1 cup mild Pace Picante Sauce (or salsa)
Then cook on high for 2-3 hours.
Then add in
1 cup sour cream
2 roma tomatoes, diced
2 cups shredded cheddar cheese
I love how you give pictures of the process and the finished product!! It really helps me decide what to try, and what it might entail. Thank you for all your hard work!!
Ahh, you’re welcome! My pleasure.
THE INGREDIENT LIST CALLS FOR BROTH BUT THE DIRECTIONS SAY WATER. WHICH IS IT? I AM ASSUMING BROTH.
Water works if you are using bullion to make broth.
oops sorry, it is supposed to be broth! I just corrected it.
No worries. Can’t wait to make it.