Pressure Cooker Chicken Tortilla Stew

Name: Pressure Cooker Chicken Tortilla Stew
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lbs boneless, skinless chicken breasts; 1 tbsp olive oil; 1 yellow onion, diced; 4 garlic cloves, minced; 2 cans canned diced tomatoes with green chiles (such as Rotel); 2 cans black beans (15 oz), 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

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.

35 minEasyServes 6320 cal/serving

MexicanSoupPressure CookerHigh ProteinHigh FiberEgg-FreeNut-FreeAlcohol-Free

Ingredients

2 lbs boneless, skinless chicken breasts
1 tbsp olive oil
1 yellow onion, diced
4 garlic cloves, minced
2 cans canned diced tomatoes with green chiles (such as Rotel)
2 cans black beans (15 oz), 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 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 black beans (15 oz), 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.

Questions

How long does Pressure Cooker Chicken Tortilla Stew keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Pressure Cooker Chicken Tortilla Stew?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Never fill a pressure cooker past its max line; the cook time itself does not change when you double.

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