Pressure Cooker Chicken Tortilla Stew
A thick, boldly spiced Mexican chicken stew loaded with black beans, corn, and tomatoes, topped with crunchy tortilla strips. High in protein and made in under 30 minutes in the pressure cooker.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 cans canned diced tomatoes with green chiles (such as Rotel)
- 2 cans canned black beans, drained, rinsed
- 2 cups frozen or canned corn kernels
- 3 cups low-sodium chicken broth
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp salt
- 2 cups corn tortilla strips (store-bought or baked from corn tortillas)
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
-
1
Set the pressure cooker to Sauté mode and heat 1 tbsp olive oil. Add 1 diced yellow onion and cook for 3-4 minutes until softened. Add 4 cloves minced garlic cloves and cook for 30 seconds.
-
2
Add 2 lbs boneless, skinless chicken breasts, 2 cans canned diced tomatoes with green chiles (such as Rotel), 2 cans drained, rinsed canned black beans, 2 cups frozen or canned corn kernels, and 3 cups low-sodium chicken broth.
-
3
Stir in 2 tsp ground cumin, 2 tsp chili powder, 1 tsp smoked paprika, and 1 tsp salt.
-
4
Seal the lid and cook on High Pressure for 12 minutes. Quick-release the pressure. Verify chicken has reached an internal temperature of 165°F (74°C).
-
5
Remove the chicken to a cutting board and shred with two forks, then return to the pot.
-
6
Stir in 2 tbsp fresh lime juice. Taste and adjust seasoning.
-
7
Ladle into bowls and top with 2 cups corn tortilla strips (store-bought or baked from corn tortillas) and 1/4 cup chopped fresh cilantro.