Southwest Chicken - Instant Pot
Use a "pot in pot" and cover with foil.
- 2 chicken breasts, thawed
- 1-12 oz pkg of frozen corn (I used a roasted corn blend with bell peppers,
- onions, and black beans)
- 1 cup jarred salsa
- 1 T taco seasoning
- 4 sweet pickled jalapeno slices (use less or none if you don't like spicy)
- 2-4 oz sour cream
Using a "pot in pot", one layer of each: chicken, corn, salsa, taco seasoning and jalapeno slices. Tightly cover with foil.
Place in the IP on top of the trivet with a cup of water in the bottom.
Manually set to 20 minutes, high pressure.
Natural pressure release 10 minutes. Quick release any remaining pressure.
Stir in sour cream and serve.
I chunk up the chicken (in the pan) and serve over rice.
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