Go Back

Instant Pot Chicken Tortilla Casserole

Instant Pot chicken tortilla casserole brings tender shredded chicken, black beans, corn, and corn tortillas together in a cheesy Tex-Mex meal. The tortillas soften right in the pot, thickening the saucy filling before a final layer of cheese melts on top.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 17 minutes
Standing time 8 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 505
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup chicken broth low-sodium
  • 1.5 lb chicken breasts boneless, skinless
  • 1 can (10 oz) red enchilada sauce
  • 1 tsp ground cumin
  • 0.5 tsp chili powder
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup corn frozen
  • 8 corn tortillas 6-inch, cut into 1/2-inch strips
  • 2 cups Mexican-blend cheese shredded, divided

Equipment

  • 1 6-quart Instant Pot

Method
 

  1. Pour the chicken broth into a 6-quart Instant Pot and add the chicken breasts in a single layer.
  2. Pour the enchilada sauce over the chicken, sprinkle with the cumin, chili powder, garlic powder, and salt, then scatter the beans and corn on top without stirring.
  3. Lock the lid and set the valve to sealing; cook on High Pressure for 10 minutes.
  4. Let the pressure release naturally for 5 minutes, then vent the remaining pressure; check that the thickest part of each chicken breast reaches 165°F, cooking for 2 more minutes at High Pressure if needed.
  5. Transfer the chicken to a cutting board, shred it, and return it to the pot.
  6. Stir in the tortilla strips and 1 1/2 cups of the cheese, then let stand uncovered for 5 minutes until the tortillas soften and the mixture thickens.
  7. Sprinkle the remaining 1/2 cup cheese over the top, cover the pot with the lid without locking it, and let stand for 2 to 3 minutes until the cheese melts.

Notes

For even shredding, check that the thickest part of each breast reaches 165°F before returning it to the pot. Refrigerate leftovers for up to 3 to 4 days; freeze for up to 2 months.