Instant Pot Ooey Gooey Chicken–shredded chicken breasts, black beans and salsa in a creamy, cheesy sauce with loads of flavor. Perfect for serving over nachos or rice or rolled up in burritos or enchiladas.
Get the SLOW COOKER ooey gooey chicken recipe here
Instant Pot Ooey Gooey Chicken
One of my favorite things to do is go back into the archives of 365 Days and find old slow cooker recipes that can be updated and turned into Instant Pot recipes. I’ve been doing this blog since 2009 so I have a lot to choose from! Today’s recipe was from day 66 of my original 365 days challenge. It is an oldie but a goodie.
Chicken is cooked in your Instant Pot with broth, black beans, chili powder, cumin, salsa and a can of cream of chicken soup. Then it’s shredded up and the sauce is thickened with cornstarch and a generous helping of shredded cheese. What results is an addicting, saucy chicken that my family likes to eat with tortilla chips.
5 Different Ways to serve Instant Pot Ooey Gooey Chicken
- Scoop chicken mixture over tortilla chips and top with pickled jalapenos and a dollop of sour cream
- Roll up in tortillas and serve as a burrito with a side of salsa. You can roll up a bunch of tortillas and wrap in foil and freeze. Then you have a perfect quick and easy lunch, dinner or snack ready to go for you. To warm up just remove foil and microwave for one minute. Poke holes in the semi-thawed burrito with a fork or cut the burrito in half and microwave for 1-minute intervals until heated through.
- Spread ¼ cup of sour cream on the bottom of a metal or glass 9×13 inch pan. Then scoop ½ cup of chicken into the middle of a flour tortilla. Roll up and place in the pan. Repeat until pan is full. Pour a can of red or green enchilada sauce over the top with an additional sprinkling of cheese and bake in the oven at 375° F for 20 minutes.
- Make rice and scoop the chicken and sauce over the the top. Dice up tomatoes, avocados and cilantro and sprinkle over the top.
- Use as the meat filling (instead of traditional beef taco meat) for walking tacos.
More Instant Pot Chicken Recipes…
Instant Pot Cheesy Chicken and Rice
Instant Pot Green Enchiladas Chicken Soup
Instant Pot Chicken Enchiladas Casserole
Want more tried and true Instant Pot recipes?
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Instant Pot Ooey Gooey Chicken
- Prep Time: 10 minutes
- Cook Time: 15 minutes (plus 10 minute NPR)
- Total Time: 25 minutes
- Yield: 8 servings 1x
Description
Shredded chicken breasts, black beans and salsa in a creamy, cheesy sauce with loads of flavor.
Ingredients
- 1 cup chicken broth
- 3 frozen chicken breasts (about 2 pound)
- 1 cup salsa or picante sauce
- 1 (14.5 oz) can black beans, rinsed and drained
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1 tsp chili powder
- 1 tsp cumin
- 1 (10 oz) can cream of chicken soup
- 3 Tbsp cornstarch + 3 Tbsp water
- 1 cup grated cheddar or monterey jack cheese
Instructions
Instant Pot Instructions:
- Pour chicken broth into Instant Pot.
- Line the bottom of the Instant Pot with the chicken.
- Dump the salsa, beans, salt, pepper, chili powder, cumin and cream of chicken soup 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 15 minutes for frozen chicken (or 12 minutes for fresh chicken). When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Shred up the chicken.
- Turn your Instant Pot to the sauté setting. In a small bowl stir together 3 Tbsp of cornstarch with 3-4 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly.
- Stir in the cheese.
- Serve (see above article for serving ideas) and enjoy
Slow Cooker Instructions:
- (No broth or cornstarch for slow cooker version.) Add chicken, salsa, beans, salt, pepper, chili powder and cream of chicken soup into slow cooker.
- Cover and cook on low for 4 hours (thawed chicken) to 6 hours (frozen chicken).
- Shred up the chicken. Stir in the cheese.
- Serve (see above article for serving ideas) and enjoy
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 3 or 8 quart pot with no changes.
- Category: Chicken
- Method: Instant Pot or Slow Cooker
*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 am wondering how to use shredded chicken in this recipe it looks good
Cooked shredded chicken? I would just stir it together in a bowl with the salsa, beans, salt, pepper, chili powder, cumin and cream of chicken soup. Then bake in the oven in at 350 pan for 20-30 minutes. Sprinkle on cheese and bake 5 more minutes.
Thanks Karen
I just put everything in the pot and pressure cooked it for 2 min just to heat up for everything was cooked before and turned out great
If I were to use chicken thighs or drumsticks how would the cooking time change.
I would use a 12 minute pressure cook time for fresh thighs or drums.
My kids all love this recipe! We roll it in tortillas and smother with enchilada sauce for a hit meal anytime! I do however have an issue with it giving me a burn message a lot. It never used to but it seems every time I make it now I have to fight it. I try to keep all of my thick ingredients up on top. Any suggestions? I have to be doing something wrong inadvertently.
★★★★★
I would try adding the cream of chicken after everything has pressure cooked. That may help.
Super easy and quite tasty. I don’t think this would work as a filling for hand held tacos or burritos — too soupy. We made enchiladas and they turned out great! Next time I’m going to try over nachos.
★★★★★
Nachos sounds perrrfect!
I was skeptical when I read the ingredients, but it looks so good, I was willing to try it. I was pleasantly surprised that the salsa was not overwhelming. My family deemed this recipe a “keeper”.
★★★★★
So glad to hear it!!!
Plan to make this today, but I don’t know whether chicken HAS to be frozen?
The chicken does not need to be frozen; the cooking time is cut from 15 to 12 minutes if using thawed/fresh chicken.
★★★★★
Either way it’s fine!
This looked very good, but I couldn’t resist ramping it up a bit. First, I shredded a rotisserie chicken, added refried beans instead of beans. (Omitted starch slurry). Added a small can of mild peppers. Cooked 10 min. This made it a bit faster and added zip.
★★★★
Sounds so great John!
Is the cream of chicken soup necessary? Thanks
I really like it. Adds creamy and flavor. But you could leave out if you’d like.