Instant Pot creamy fiesta chicken is one of the most delicious and versatile Instant Pot chicken recipes you can have. Use this easy dinner idea with your burritos, tacos, or even enchiladas!
It is also amazing as topping for your nachos or a Mexican salad. Or use this recipe for all of it! This can also be a great appetizer to serve with some chips as a dip for any of your upcoming parties.
You can make up this budget-friendly dinner in no time, or get it ready to go and then freeze it for later! It is one of our favorite meals from our list of Instant Pot freezer meal ideas!
You can also make this the star of the show and serve it with some Spanish cauliflower rice or easy Mexican salsa rice, and finish dinner off with our delicious puff pastry baked churros!
To make this Creamy Fiesta Chicken in the Slow Cooker click HERE!
Related Recipe: Try our 20 Minute Chicken Ranch Tacos for a quick and easy dinner!
Ingredients You’ll Need For Our Instant Pot Creamy Fiesta Chicken Recipe:
- Boneless, skinless, chicken breasts
- Water
- Onion
- Canned corn
- Canned black beans
- Salsa
- Lime juice
- Taco seasoning
- Dry ranch dressing mix
- Cream cheese
- Shredded pepper jack cheese
How To Make Our Instant Pot Creamy Fiesta Chicken Recipe:
Begin by placing the chicken breasts in the bottom of your Instant Pot.
Next you need to add in the water, diced onion, undrained can of corn, drained can of black beans, salsa, lime juice, taco seasoning packet, and the packet of dry ranch mix.
Now, place the lid on the Instant Pot and turn the valve to the SEALING position.
Once that is set, press the PRESSURE COOK or MANUAL button and set the timer for 20 minutes and for 25 minutes if using frozen chicken.
When the time is up, do a quick release of the pressure by turn the valve from the sealing position to the VENTING position.
After all of the pressure has been released, remove the lid and take out the chicken breasts and shred them.
While the chicken is out of the pot, add in the cream cheese and mix it all together until the cream cheese is melted.
PRO TIP: To speed things up a bit you can also press the SAUTE button until the cream cheese is melted. Don’t leave it on or you will burn the dish.
Now simply add the chicken back to the pot, give everything a good stir and then serve it as any of your favorite Mexican dish fillings!
A little Note:
Quite a bit of liquid will accumulate in the pot while it cooks. When I scoop the chicken mixture into a taco or any other way of serving it, I like to use a slotted spoon (like THIS) so that it doesn’t make everything else soggy. When you remove the chicken from the Instant Pot, you can also remove some of the liquid before adding in the cream cheese. Either way works great.
To Make This Budget-Friendly Dinner Recipe You Will Need:
- Instant Pot
- Can opener
- Slotted spoon
“I have so much time!” -No mom ever
Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.
Can You Make Your Own Ranch Dressing Mix?
Yes you can, and if you are a ranch lover like me, knowing how is truly a game changer! I love the taste it and add it to a lot of recipe, so I either buy it in bulk or make my own.
Spend With Pennies has a great homemade Ranch dressing mix that you need to try for yourself. Make sure to get a mason jar and make a double batch and enjoy having your own ranch dressing mix on hand.
Want more Fiesta Chicken?! Try our Fiesta Ranch Chicken Burritos!
Use All The Toppings You Want!
One of the fun thing about Mexican dishes is that you can dress them up or down according to what you like to eat, it is no different with this dish. So, make sure to have all your favorite toppings on hand when you make this Instant Pot chicken recipe.
Here are a few of our favorite toppings:
- Salsa
- Guacamole
- Sour cream
- Cilantro
- Green onion
- Red onion
- Diced tomatoes
- Verde salsa
- Taco sauce
- Cheese
- Lime juice
To turn this into a freezer meal:
- Place chicken, onion, corn, black beans, salsa, lime juice, taco seasoning, and ranch dressing mix into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
- When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup of water or chicken broth in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 25 minutes. Do a 5 minute NATURAL RELEASE when the timer is done. Follow the rest of the instructions as written.
Want More Easy Dinner Ideas?
Join our email list today and we will send you a FREE ebook of our favorite dinner recipes – plus we will send you recipes each week to help make your dinner planning easier!
Join today by CLICKING HERE.
Have you checked out our YouTube channel? We show you how to make our favorite recipes right in our own kitchens!
Our newest cookbook is all about Pressure Cooking. If you love our Instant Pot recipes, this is the cookbook for you!
{INSERT PICTURE OF INSTANT COOKING COOKBOOK HERE}
Each simple and delicious recipe contains clear instructions for prep and specific pressure cooking times from start to ready-to-serve.
Order your copy today!
INSTANT COOKING with Six Sisters’ Stuff <—– Click here to order!
Do More With Your Instant Pot Using Our Amazing and Simple Recipes!
- Instant Pot Chicken Pot Pie and Biscuits Recipe
- Instant Pot Cherry Dump Cake Recipe
- Instant Pot Carne Asada Street Tacos Recipe
- Instant Pot Copycat Panera Broccoli Cheddar Soup Recipe
- Instant Pot Spicy Chicken and Rice Bowls Recipe
Instant Pot Creamy Fiesta Chicken Recipe
Ingredients
- 2 pounds boneless, skinless chicken breasts
- ¼ cup water
- 1 onion, finely diced
- 15 ounces canned corn, not drained, (1 can)
- 15 ounces canned black beans, drained, (1 can)
- 1 cup salsa
- 2 Tablespoon lime juice
- 1 packet taco seasoning
- 1 packet dry ranch dressing mix
- 8 ounces cream cheese, room temperature, cut into pieces
- 1 cup shredded pepper jack cheese
- optional toppings, (salsa, guacamole, sour cream, cilantro, etc)
Equipment
Instructions
- Place chicken breasts in the bottom of the Instant Pot.
- Add water, onion, corn, black beans, salsa, lime juice, taco seasoning, and dry ranch mix.
- Place the lid on to of pot and move valve to SEALING (not venting).
- Press the PRESSURE COOK (or MANUAL) button and set timer for 20 minutes (or 25 minutes if using frozen chicken breasts).
- When cook time is finished, do a QUICK RELEASE of the pressure.
- Remove the chicken from the pot and shred using 2 forks.
- While the chicken is out of the pot, add in cream cheese and pepper jack cheese.
- Mix together until all the cream cheese and pepper jack cheese is melted (if you want, you can press the SAUTE button to heat it up faster) and the mixture is creamy.
- Add the chicken back in and stir.
- Use this chicken for tacos, burritos, nachos, salads, enchiladas, quesadillas, etc. The possibilities are endless!
Notes
- Quite a bit of liquid will accumulate in the pot while it cooks. When I scoop the chicken mixture into a taco or any other way of serving it, I like to use a slotted spoon or tongs so that it doesn’t make everything else soggy. When you remove the chicken from the Instant Pot, you can also remove some of the liquid before adding in the cream cheese. Either way works great. I have noticed that any leftovers thicken up after sitting in the fridge.
-
To turn this into a freezer meal:
- Place chicken, onion, corn, black beans, salsa, lime juice, taco seasoning, and ranch dressing mix into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
- When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup of water or chicken broth in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 25 minutes. Do a 5 minute NATURAL RELEASE when the timer is done. Follow the rest of the instructions as written.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Be sure to not miss another recipe! Follow Six Sisters’ Stuff on Instagram|Facebook|Pinterest|YouTube
If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff.
Any tips for doing this in a crockpot?
Hello!!
Thanks For Sharing Such A Nice Recipe.
Hope you check our website. we deals in food guards and sneezeguard to protect you from bacterias.
https://admsneezeguard.wordpress.com/
Ingredient list mentions pepper jack cheese, but I can’t see how you use it in the instructions. Do you add it with the cream cheese, or just as a topping when serving?
So sorry about that – I just updated the recipe! You just add it at the same time that you add the cream cheese.
I only have frozen corn on hand. Can I use that and just increase the water a bit?
Frozen corn will work great in this recipe too.
Can this be turned into a slow cooker recipie?!?! It sounds/looks delicious!!!!
You could easily adapt this to the slow cooker! Just remember low and slow for moist chicken.
My husband is the biggest critic when it comes to food. I have to admit, as I was making this dish I was having some doubts. With all of the different flavors and the textures as the cream cheese was melting, I just was not sure how he’d like it.
After eating it in complete silence, he tells me it is the best tacos I have ever made (and I’ve made some pretty darn good tacos). He said it was “restaurant quality” and to “write this recipe down” before I forget it. Then I had my plate and was so taken aback by just how good it was, especially having been so cheap and easy to throw together. A new favorite in our household.
So glad you liked it! It’s a family favorite and so easy to make!
Served with tacos then as nachos with the leftovers. Will definitely be making again
This Creamy Fiesta Chicken is delicious and can be used in so many ways.
This was SO good. And way easy. I’ve added it to my recipe box! Thanks for the yummy recipe.
We are so glad you liked this recipe. It’s a delicious Instant Pot chicken recipe.
This chicken is so good! We ate it on chips (nachos) the first night, and I froze the rest. The next week I used what I had frozen to make enchiladas (this was the filling and topped it with green enchilada sauce). My husband said I definitely have to keep this recipe!
We are so glad you enjoyed this chicken recipe. It really has so many uses. Nachos are a favorite!
Great recipe. Very flavorful and creamy. I used your Mexican salsa rice recipe to go with it on tortillas. Making it again today for company. Thank you for sharing.