This Fiesta Chicken Instant Pot Casserole has a fusion of yummy flavors with a Mexican and American influence. Made with tender shredded chicken, Radiatore Pasta, Beans, Corn, and Cheese in a creamy, tomatoey sauce, topped with your favorite Mexican toppings!
To Garnish, optionalDiced Tomatoes, Green Onions, Limes, Freshly Chopped Cilantro, Avocado
Instructions
Pour the Water, Salsa, and Pasta into your Instant Pot Pressure Cooker.
Place the Chicken Tenders or Sliced Chicken Breasts on top of the Pasta. Do not stir the mixture.
Sprinkle the Cumin, Chili Powder, and Garlic Powder on top of the Chicken Breasts.
Close the Lid and set the Instant Pot to Manual Pressure Cook for 6 mins with a 6 minute Natural Release.
Remove the Chicken and set it aside.
Stir the Pasta in the sauce.
Add the Sour Cream, Black Beans, and Corn and stir until mixed.
Add 1 cup Mexican Blended Cheese and stir.
Cut or shred the Chicken, then add it back into the pasta and stir.
Put it all into a casserole dish and sprinkle the top of the casserole with the remaining cheese. Bake at 350 for 5 mins or until cheese is melted.
Serve the dish, garished with freshly diced Tomatoes, freshly chopped Cilantro, a squeeze of Lime Juice, or Lime Wedges, chopped Green Onions and slices of Avocado.
Notes
Storage
Store: Store Fiesta Chicken once it has cooled to room temperature in an airtight container or Ziploc bags in the refrigerator for up to 4 days. Reheat it in the microwave until piping hot.
Freeze: Store leftovers in an airtight, freezer-safe container for up to two months. Thaw in the refrigerator overnight before reheating.