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Southwest Chicken - Instant Pot


Use a "pot in pot" and cover with foil.

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Rate this recipe 4.4/5 (50 Votes)


  • 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



Step 1

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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