Print

Instant Pot Weeknight Winners (Instant Pot)

A bowl of shredded chicken chili topped with black beans, diced tomatoes, cheese, and sour cream, perfect for Instant Pot Weeknight Winners.

A simple recipe for making shredded chicken and black bean chili in the Instant Pot, suitable for quick weeknight meals or freezer preparation.

Ingredients

Scale
  • 1 large chicken breast fresh or frozen (about 1 pound)
  • 1 14.5 ounce can corn, drained
  • 1 14.5 ounce can black beans, drained and rinsed
  • 1 can diced tomatoes
  • 1 4 ounce can chopped green chilies
  • 14 ounces red enchilada sauce (1/2 of large 28 ounce can)
  • 1/2 onion diced
  • 1 tablespoon minced garlic
  • 1/2 teaspoon cumin
  • 1 cup water
  • juice of one fresh lime
  • tortilla chips/strips, cheese, cilantro, avocado, and sour cream for serving

Instructions

  1. If preparing for the freezer, label a bag with the required additional ingredients (1 cup water, juice from 1-2 limes, and toppings) and cooking instructions.
  2. Add all ingredients except water, lime juice, and toppings to the freezer bag. Shape the bag into a round mound if freezing.
  3. When ready to cook, dump the contents of the bag into the Instant Pot and add 1 cup of water.
  4. Lock the lid, set the knob to sealing, and cook on manual high pressure for 30 minutes.
  5. Perform a quick release, then remove the lid.
  6. Remove the chicken, chop or shred it, and return it to the chili mixture in the Instant Pot.
  7. Stir in the fresh lime juice.
  8. Serve immediately with crushed tortilla strips and desired toppings.

Notes

  • For non-freezer meal preparation, add all ingredients except lime juice and toppings directly to the Instant Pot. Cook on manual high pressure for 30 minutes with a quick release. Shred chicken, stir in lime juice, and serve.

Nutrition

Keywords: Instant Pot Recipes, Pressure Cooker Meals, Fast Dinner, Family Favorite, Easy Prep, Instant Pot Weeknight Winners (Instant Pot)