Instant Pot Chicken Taco Salad

• 份量: 6 servings
• 活動時間: 10 minutes
• 總時間: 4 hours 30 minutes

食材

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)

步驟

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.

營養

• 每份大小: 1 g
• 卡路里: 479 kcal
• 總脂肪: 26 g
• 飽和脂肪: 5 g
• 不飽和脂肪: 20 g
• 膽固醇: 81 mg
• 鈉: 1412 mg
• 總碳水化合物: 31 g
• 膳食纖維: 5 g
• 總糖: 7 g
• 蛋白質: 32 g