Tex Mex Chicken Casserole Pressure Cooker Style
This Tex Mex Chicken Casserole combines bold taco-seasoned chicken, melty Mexican cheese, and tangy salsa in a quick and easy pressure cooker meal perfect for busy weeknights.
Ingredients
Ingredients
- 4 oz tortilla chips broken into big chunks, about 2 cups worth
- 1 cup corn canned or frozen
- 15 oz black beans canned, drained and rinsed
- 3 cups cooked chicken breast diced into bite-size pieces
- 2 cups shredded Mexican-style cheese
- 3 cups salsa any brand, gives the broth depth and sets the mood
- 1 bunch scallions sliced thin
- 2 tbsp taco seasoning store-bought or homemade
- sour cream for garnish
- avocado slices for garnish
- fresh chopped tomato for garnish
Instructions
Instructions
- Mix diced chicken, taco seasoning, black beans, corn, sliced scallions, and salsa together in a big bowl.
- Spread half of the broken tortilla chips on the bottom of the pressure cooker insert.
- Pour half of the chicken and veggie mix over the chips and spread evenly.
- Sprinkle half of the shredded cheese on top.
- Repeat layering with remaining chips, chicken mix, and cheese.
- Close the lid and cook at high pressure for 8 minutes with quick release.
- Follow with a natural pressure release for 10 minutes.
- Open the lid and serve warm, garnished with sour cream, avocado slices, and fresh tomato.
- Optionally warm salsa in pot using sauté setting before cooking to enhance spices.
Notes
Use pre-cooked rotisserie chicken to save prep time. Substitute fresh corn cooked beforehand if preferred. Add diced bell peppers or jalapeños for extra spice. Store leftovers in airtight containers, reheat gently, and freeze up to 2 months.