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Instant Pot Fiesta Chicken Casserole


  • Author: 365 Days of Slow and Pressure Cooking
  • 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

Scale
  • 1 ½ cups chicken broth
  • 1 ½ pounds boneless, skinless chicken thighs or breasts (frozen is fine)
  • 13 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)
  • 1 cup sour cream
  • 2 roma tomatoes, diced
  • 2 cups shredded cheddar cheese

Instructions

  1. 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. 
  2. 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.
  3. Add in the rotini, black beans and corn.
  4. 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.
  5. Use tongs to move chicken to a cutting board. Chop the chicken and add it back into the pot.
  6. Stir in the picante sauce, sour cream, tomatoes and 1 cup of the cheese. Taste test and add more taco seasoning, if needed. 
  7. Sprinkle the rest of the cheese on top and let it melt. 
  • Category: Chicken
  • Method: Instant Pot