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Instant Pot Mexican Chicken Casserole

Instant Pot Mexican Chicken Casserole is loaded with chicken, red peppers, jalapenos, black beans, sweetcorn and served in a creamy cheesy sauce.
Prep Time4 mins
Cook Time9 mins
Total Time13 mins
Course: Main Course
Cuisine: Instant Pot
Servings: 4
Calories: 734kcal

Ingredients

Recipe Ingredients:

Instructions

  • Deseed and slice your red pepper into medium sized chunks. Clean and thinly slice your spring onions. Thinly slice your jalapenos and remove the seeds. Chop your chicken thighs into bite sized chunks.
  • Place the prepped ingredients into your Instant Pot along with your olive oil and garlic puree and place it on sauté, wait for it to warm up.
  • Sauté for 2-3 minutes or until the chicken has colour to it.
  • Cancel sauté, pour in your chicken stock to deglaze the pot and place the lid on the Instant Pot.
  • Set the valve to sealing and cook for 3 minutes on manual pressure.
  • Use QPR (quick pressure releasto manually release pressure.
  • Drain the contents of the Instant Pot to remove all the liquid but keep the spare liquid for later.
  • Place the Instant Pot back on sauté and add in the black beans, sweetcorn, soft cheese and the seasonings. Keep stirring and add in a little liquid at a time so that it is not too thick. Add in grated cheese and decorate with sliced jalapenos.

Notes

I found that after the draining process the amount of liquid I had left once the Mexican Chicken Casserole was served was about 150ml.
Though this can vary depending on how well you have drained your black beans as they can hold a lot of liquid. Another alternative is to drain the Instant Pot before adding the grated cheese, then the spare liquid can be used as a cheese sauce or veggie stock.
For chicken stock I love Kettle & Fire. They are the best healthy chicken stock provider and do many others too.
You can use any brand of Mexican cheese or any other hard cheese. I am a gouda girl and love it melted on top of my casseroles.
To get the melted grated cheese look on top with the sautéed jalapenos, I recommend the Mealthy Crisp Lid. It turns your Instant Pot into an Air Fryer.

Nutrition

Calories: 734kcal | Carbohydrates: 45g | Protein: 37g | Fat: 47g | Saturated Fat: 19g | Cholesterol: 179mg | Sodium: 507mg | Potassium: 971mg | Fiber: 11g | Sugar: 8g | Vitamin A: 2295IU | Vitamin C: 58.6mg | Calcium: 316mg | Iron: 4.8mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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