Instant Pot Tex Mex Chicken and Beans Recipe2021-10-16
- Cuisine: Mexican
- Course: Main Dish
- Skill Level: Advanced
- Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat9.3 g
Trans Fat8.9 g
Unsaturated Fat1.3 g
Instant pot tex mex chicken and beans recipe. Learn how to cook delicious chicken and bean stew in an instant pot. Cook it in a slow cooker-Slow-Cooker Tex-Mex Chicken and Beans
Instant Pot Tex Mex Chicken and Beans Recipe
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- 3 cans cannellini beans, rinsed and drained
- 1 medium red onion, peeled and chopped
- 1 red bell pepper, cored and chopped
- 1½ cups (375 ml) red salsa
- 1 tablespoon chopped canned chipotle chiles in adobo sauce
- 1/2 cup (125 ml) water
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1½ pounds (720 g) boneless and skinless chicken thighs
In an electric instant pot, combine beans, salsa, onion, bell pepper, chiles, all-purpose flour, salt, and water. Mix well.
Season chicken thighs with salt and black pepper. Arrange seasoned meat on top of the bean mixture.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 15 minutes.
Using the natural Release method, bring pressure to normal. Carefully unlock and open the lid.
Using tongs, remove cooked chicken thighs from the cooker and transfer them to a cutting board. Cut into cubes and return to the cooker. Stir well.
Cover partially with the lid and let it sit for 15 minutes. The sauce will thicken. Serve hot.