Instant Pot Fiesta Chicken Casserole
This Instant Pot Fiesta Chicken Casserole brings together tender chicken, rotini pasta, black beans, corn, and vibrant salsa in a one-pot meal full of cheesy goodness and bold Tex-Mex flavors.
Equipment
- 1 Instant Pot
Ingredients
Main ingredients
- 1 ½ cups chicken broth
- 1 ½ pounds boneless, skinless chicken thighs or breasts frozen works too
- 1 to 3 tablespoons taco seasoning
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 8 ounces rotini pasta
- 1 can black beans 15 oz, rinsed and drained
- 1 can corn 15 oz, drained
- 1 cup Pace Picante Sauce or salsa mild or favorite variety
- 1 cup sour cream
- 2 roma tomatoes diced
- 2 cups shredded cheddar cheese
Instructions
Instructions
- Add that chicken broth first to the Instant Pot. This broth depth is key or you risk pasta sticking.
- Drop in chicken thighs or breasts, no need to thaw if you’re rushed. Sprinkle taco seasoning, cumin, garlic powder, and onion powder on top. You want that flavor blanket on the meat.
- Now, top everything with dry rotini pasta. Scatter black beans and drained corn evenly, then pour your salsa right over it all. Don’t stir yet — you want layers, not a mushy mix.
- Secure the lid, double check the sealing ring is in place, set pressure valve to sealing. Set the Instant Pot to Manual High Pressure for 7 minutes. That hiss is gonna come quick.
- When cooking time's up, let pressure release naturally for 5 minutes. That’s the part where steam cues slow down and the casserole thickens. Then, do a quick release to unlock the lid.
- Carefully open, shred the chicken with two forks right there in the pot. Stir everything up so pasta, beans, salsa, and chicken mix good. If it seems too runny, leave the pot off and let it sit a few minutes to thicken before serving.
- Top with sour cream, shredded cheddar, and diced tomatoes before serving.
Notes
For added veggies, include diced bell peppers or onions with the corn. Use frozen chicken directly for time-saving. Store leftovers up to 4 days refrigerated or freeze in portions.