Southwest Instant Pot Chicken Stew
There’s something special about gathering around the dinner table with your family. It’s even better when the meal is warm, comforting, and made with love. This Southwest Instant Pot Chicken Stew is an easy, satisfying dinner everyone looks forward to after a long day.
Tender chicken, black beans, and corn cook together with bold Southwest spices and salsa. Everything comes together in one hearty, flavorful pot. The kitchen smells amazing, and the table fills up fast.
Best of all, this is a budget-friendly family meal at about $1.50 per serving. It’s perfect for busy weeknights and large families. Topped with crushed tortilla chips, this stew is filling, simple, and meant for slow dinners and good conversation.
How To Make Southwest Instant Pot Chicken Stew
1. Cube 2-3 chicken breasts and place in the bottom of the Instant Pot. Set the Instant Pot to sauté, then cook and stir the chicken frequently until it’s cooked through.
2. Once the chicken cooks through, add the black beans, corn, salsa, cayenne, garlic powder, salt, pepper, oregano, cumin, and chili powder to the pot with the chicken. Stir well.
3. Pressure cook on high setting for 12 minutes. Once the Instant Pot is done cooking, quick release the pressure by pressing down on the pressure release valve.
4. Top your Southwest chicken stew with shredded cheddar cheese and crushed tortilla chips and serve.
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Southwest Instant Pot Chicken Stew
This Southwest Instant Pot Chicken Stew is the kind of easy, satisfying dinner that brings everyone together after a long day.
Ingredients
- 2-3 chicken breasts, cubed
- 15 oz can blacked beans, drained
- 15 oz can corn, drained
- 24 oz jar salsa
- 1/2 tsp cayenne
- 1/2 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 tsp oregano
- 1 Tbsp cumin
- 1 Tbsp chili powder
- Tortilla chips, for topping
- Shredded cheddar cheese, for topping
Instructions
1. Cube 2-3 chicken breasts and place in the bottom of the Instant Pot. Set the Instant Pot to sauté and cook, stirring frequently, until the chicken is cooked through.
2. Once the chicken is cooked through, add the black beans, corn, salsa, cayenne, garlic powder, salt, pepper, oregano, cumin, and chili powder to the cooked chicken. Stir well.
3. Pressure cook on high setting for 12 minutes. Once the Instant Pot is done cooking, quick release the pressure by pressing down on the pressure release valve.
4. Top your Southwest chicken stew with shredded cheddar cheese and crushed tortilla chips and serve.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 141Total Fat: 2gSaturated Fat: 0gUnsaturated Fat: 2gSodium: 1117mgCarbohydrates: 31gFiber: 6gSugar: 10gProtein: 6g
