Instant Pot Mexican Rice With Corn And Black Beans Recipes

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INSTANT POT BLACK BEAN CORN SALSA CHICKEN



Instant Pot Black Bean Corn Salsa Chicken image

The EASIEST dump and go Instant Pot recipe that is perfect for tacos, nachos, burritos, salads, or any other way you want to use it!

Provided by Camille Beckstrand

Categories     Main Course

Time 40m

Number Of Ingredients 6

1 ½ pounds boneless, skinles chicken breast ((I used frozen))
15 ounces canned black beans (rinsed and drained)
14 ounces canned corn (drained)
1 cup salsa
1 ounce taco seasoning (1 packet)
½ cup water

Steps:

  • Place chicken breasts in the bottom of the Instant Pot.
  • Pour black beans, corn, salsa, and taco seasoning on top of chicken.
  • Add water to Instant Pot (pour on the side so it doesn't wash seasoning off of chicken).
  • Place the lid on top of the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set timer for 25 minutes if chicken is frozen (or 18 minutes if chicken is thawed).
  • When the timer is done, do a QUICK RELEASE of the pressure.
  • Remove chicken from Instant Pot and shred with 2 forks (it should fall apart fairly easily).
  • Place chicken back into Instant Pot with salsa mixture and liquid. Mix together to incorporate the chicken.
  • Serve on top of salad, nachos, tacos, burritos, or anyway that you prefer! Top with your favorite toppings and enjoy.

Nutrition Facts : Calories 264 kcal, Carbohydrate 26 g, Protein 30 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 73 mg, Sodium 1199 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving

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