Ingredients
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1 (1 1/4 lbs) pkg boneless, skinless chicken thighs
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2 russet potatoes, scrubbed
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3 medium carrots, peeled
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2 medium zucchini
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1 (32 oz) pkg low-sodium chicken broth
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1 (12 oz) bag rainbow slaw
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1 (12 oz) bag frozen corn
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1 cup jarred salsa
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2 tsp ground cumin
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1/2 cup chopped fresh cilantro
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2 tbsp lime juice
To Serve:
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Lime wedges
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Hot sauce
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Warm flour or corn tortillas, quartered
Steps
1
Cut the chicken thighs into 1-inch pieces. Cut the potatoes and carrots into 2-inch pieces. Halve the zucchini lengthwise and cut into half-moons. To the Instant Pot®, add chicken and sliced vegetables along with the broth, slaw, corn, salsa, and cumin. Season with salt and pepper.
2
Lock the lid and close the pressure release valve. Set Instant Pot® to pressure cook on high 8 min., then let naturally release 10 min. Stir in the cilantro and lime juice. Serve with lime wedges, hot sauce, and tortillas.
