Imagine a dish that combines the zesty kick of tacos, the comfort of a hearty pie, and the convenience of an Instant Pot - all in one mouthwatering meal! This Instant Pot Chicken Taco Pie is not just a recipe; it's a culinary adventure that transforms ordinary weeknight dinners into an exciting fiesta of flavors. Whether you're a busy parent, a cooking novice, or a seasoned chef looking for a quick and delicious meal, this recipe promises to deliver maximum taste with minimal effort.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 pound chicken breast, diced
- 1 packet taco seasoning
- 1 can black beans, drained
- 1 cup corn
- 1 cup salsa
- 1 pie crust
- 1 cup shredded cheese
Instructions
- Begin by gathering all your ingredients: 1 pound of diced chicken breast, 1 packet of taco seasoning, 1 can of drained black beans, 1 cup of corn, 1 cup of salsa, 1 pie crust, and 1 cup of shredded cheese.
- Set your Instant Pot to the 'Sauté' mode. Allow it to heat for a few minutes. Once hot, add the diced chicken breast to the pot.
- Cook the chicken for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink. This will enhance the flavor and ensure even cooking.
- Sprinkle the taco seasoning over the cooked chicken, mixing well to ensure the chicken is evenly coated with the seasoning.
- Add the drained black beans, corn, and salsa to the Instant Pot. Stir all the ingredients together until well combined.
- Close the lid of the Instant Pot and ensure the valve is set to the sealing position. Select the 'Manual' or 'Pressure Cook' setting and set the timer for 10 minutes.
- While the chicken mixture is cooking, preheat your oven to 400°F (200°C) for the pie crust.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 5 minutes, then carefully switch the valve to venting to release any remaining pressure.
- Open the lid and stir the mixture again. If there is excess liquid, you can use the 'Sauté' function for a few minutes to reduce it.
- Prepare your pie crust by placing it in a pie dish. If using a pre-made crust, follow the package instructions for pre-baking if necessary.
- Pour the chicken mixture into the pie crust, spreading it evenly. Top with 1 cup of shredded cheese.
- Place the pie in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the crust is golden brown.
- Once baked, remove the pie from the oven and let it cool for a few minutes before slicing.
- Serve warm, garnished with your favorite toppings such as sour cream, avocado, or fresh cilantro, if desired. Enjoy your delicious Instant Pot Chicken Taco Pie!
Tips
- Chicken Prep: For extra flavor, consider marinating your chicken in the taco seasoning for 30 minutes before cooking.
- Liquid Management: If your mixture seems too watery after cooking, use the Instant Pot's sauté function to reduce and thicken the sauce.
- Cheese Selection: Experiment with different cheese blends like Mexican blend, pepper jack, or a mix of cheddar and monterey jack for varied flavor profiles.
- Crust Options: While a traditional pie crust works great, you can also use a cornmeal crust or a pre-made graham cracker crust for a unique twist.
- Make-Ahead Friendly: This pie can be prepared in advance and refrigerated before baking, making it perfect for meal prep.
- Customization: Feel free to add diced bell peppers, jalapeños, or swap black beans for pinto beans to personalize the recipe.
- Serving Suggestion: Serve with additional toppings like fresh salsa, guacamole, or a dollop of sour cream to elevate the dish.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 30g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 85mg
