- 1 lb Chicken Tenders or Chicken Breasts
- 8 oz Radiatore Pasta
- 2 Cup Water or Chicken Broth
- 1/2 Cup Salsa
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Garlic Powder
- 1/2 + Cup Corn canned corn drain
- 1/2 + Cup Black Beans Rinsed and drain
- 1/2 Cup Sour Cream
- 2 Cups Mexican Blend Cheese *Divided
Optional
- Diced Tomatoes
- Green Onions
- Limes
- Cilantro
- Avocado
- Pour Water, Salsa and Pasta into Instant Pot Pressure Cooker.
- Place Chicken Tenders or Sliced Chicken Breasts on top of Pasta. Do Not Stir
- Sprinkle Cumin, Chili Powder and Garlic Powder on top of Chicken Breasts
- Close Lid and set to Manual Pressure Cook for 6 mins with a 6 minute natural release
- Remove Chicken and set aside.
- Stir Pasta
- Add Sour Cream
- Add Black Beans and Corn and Stir
- And 1 cup Mexican Blended Cheese and Stir
- Cut or shred Chicken and add to pasta and stir
- Place in casserole dish and sprinkle with remaining cheese. Bake at 350 for 5 mins or until cheese is melted.
- Garnish with Diced Tomatoes, cilantro, lime wedges, green onions and avocado