Instant Pot Chicken Taco Salad

• 分量: 6 servings
• 調理時間: 10 minutes
• 総時間: 4 hours 30 minutes

材料

1/2 cup mayonnaise

1/2 cup buttermilk (I sub milk if it’s all I have on hand)

1/3 cup jarred chunky salsa verde

1/3 cup chopped cilantro

1 tablespoon lime juice

2 cloves garlic (pressed)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon red pepper flakes

1 tablespoon extra virgin olive oil

1/2 cup finely chopped onion

4 large chicken breasts (diced into bite-size pieces)

1 teaspoon salt

1 teaspoon cumin

1/2 teaspoon black pepper

1 can (14.5 oz. diced tomatoes with green chilies (Rotel Original or Mild)

1 can (15 oz. black beans, drained and rinsed)

3 tablespoons finely chopped cilantro leaves

Prepared cilantro lime rice

shredded lettuce

diced fresh tomatoes

shredded cheese

Diced avocado

tortilla chips (optional)

手順

Prepare the Cilantro Lime Dressing:

In a blender jar, combine the mayonnaise, buttermilk, salsa, cilantro, lime juice, garlic, garlic powder, onion powder, salt, pepper, and red pepper flakes. Pulse until well combined. Refrigerate for several hours or overnight.

Make the Chicken Taco Salad:

Select Sauté on your pressure cooker and when the pot is hot, add the oil and onion. Sauté for 3 minutes. Add the chicken and sauté for 2 minutes. Add the tomatoes, salt, cumin, and black pepper. Lock the lid in place. Select high pressure and 2 minutes cook time.

When the cook time ends, use a quick pressure release. When the valve drops, carefully remove the lid. Select Sauté and cook, stirring frequently, until the liquid has evaporated. Stir in the black beans and cilantro.

Serve over lettuce, topped with chicken, cilantro lime rice, cheese, avocado, crushed tortilla chips, and cilantro lime dressing.

栄養

• サービングサイズ: 1 g
• カロリー: 479 kcal
• 脂肪総量: 26 g
• 飽和脂肪: 5 g
• 不飽和脂肪: 20 g
• コレステロール: 81 mg
• ナトリウム: 1412 mg
• 炭水化物総量: 31 g
• 食物繊維: 5 g
• 糖質総量: 7 g
• タンパク質: 32 g