Herby Chicken with Apricots and Feta

Greek Chicken with Green Beans

Pressure Cooker Chicken with Raisins and Capers

Pressure-Cooker Lemon Chicken with Basil

Spiced Grilled Chicken with Cilantro Butter

Baked Chicken with Bacon-Tomato Relish

Slow-Simmered Chicken with Raisins, Capers and Basil

Saucy Mediterranean Chicken with Rice

Parmesan Chicken with Artichoke Hearts

Contest-Winning Chicken with Mushroom Sauce

Southern Fried Chicken with Gravy

Cashew Chicken with Ginger

Mediterranean Baked Chicken with Lemon

Grilled Chicken with Black Bean Salsa

Lemon Chicken with Rice

Mushroom Chicken with Wild Rice

Curry Chicken with Mixed Berries

Mediterranean Chicken with Spaghetti Squash

Herbed Chicken with Wild Rice

Home Recipes Ingredients Meat & Poultry Chicken

Pressure-Cooker Cilantro-Lime Chicken with Scoops

Name: Pressure-Cooker Cilantro-Lime Chicken with Scoops
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 16 servings.
Cuisine: North America, Mexican
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

Add a Review

Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 10 min.

Makes

16 servings

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

Pressure-Cooker Cilantro-Lime Chicken with Scoops Recipe photo by Taste of Home

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.

Pressure-Cooker Cilantro-Lime Chicken with Scoops

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home