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Pressure-Cooker Cilantro-Lime Chicken with Scoops

I came up with this recipe when I was preparing for a large party and wanted a healthy Tex-Mex chicken appetizer. The dish can be made ahead of time, and leftovers make for a tasty next-day burrito filling. —Lori Terry, Chicago, Illinois
  • Total Time
    Prep: 15 min. Cook: 10 min.
  • Makes
    16 servings

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons lime juice
  • 2 teaspoons chili powder
  • 1-1/2 cups frozen petite corn (about 5 ounces), thawed
  • 1-1/2 cups chunky salsa
  • 1-1/2 cups finely shredded cheddar cheese
  • 1 medium sweet red pepper, finely chopped
  • 4 green onions, thinly sliced
  • Baked tortilla chip scoops
  • Minced fresh cilantro

Directions

  • Place chicken in a 6-qt. electric pressure cooker; add broth, lime juice and chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°.
  • Remove chicken; discard cooking juices. Shred chicken with 2 forks; return to pressure cooker. Select saute setting and adjust for low heat. Add corn and salsa; cook and stir until heated through, about 5 minutes.
  • Transfer to a large bowl; stir in cheese, red pepper and green onions. Serve with tortilla scoops; sprinkle with cilantro.
Nutrition Facts
1/4 cup chicken mixture: 97 calories, 4g fat (2g saturated fat), 26mg cholesterol, 202mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1 medium-fat meat.

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Reviews

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Average Rating:
  • TP
    Dec 22, 2020

    Great recipe, family loved it. Depending on the size of your breasts might want 8:30-9:00 on the timer to make sure they cook through. I put nothing frozen in the pot, had to cook the chicken lil' extra. Some of us used cut up celery instead of scoops to avoid the extra carbs and salt.