Instant Pot Tex Mex Chicken and Beans Recipe
2021-10-16- Cuisine: Mexican
- Course: Main Dish
- Skill Level: Advanced
-
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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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
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.
