Instant Pot Tex Mex Chicken and Beans Recipe

2021-10-16
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 15m
  • Ready In: 25m

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Nutritional Info

This information is per serving.

  • Calories

    632.6
  • Carbohydrates

    59.0 g
  • Cholesterol

    126.3 mg
  • Fat

    21.4 g
  • Fiber

    14.1 g
  • Protein

    52.0 g
  • Saturated Fat

    9.3 g
  • Serving Size

    1
  • Sodium

    1,008.5 mg
  • Sugar

    6.6 g
  • Trans Fat

    8.9 g
  • Unsaturated Fat

    1.3 g
  • Potassium

    1,262.5 mg
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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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Ingredients

  • 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

Method

Step 1

In an electric instant pot, combine beans, salsa, onion, bell pepper, chiles, all-purpose flour, salt, and water. Mix well.

Step 2

Season chicken thighs with salt and black pepper. Arrange seasoned meat on top of the bean mixture.

Step 3

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 15 minutes.

Step 4

Using the natural Release method, bring pressure to normal. Carefully unlock and open the lid.

Step 5

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.

Step 6

Cover partially with the lid and let it sit for 15 minutes. The sauce will thicken. Serve hot.

 

 

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