- 1/2 cup water
- 3 large boneless, skinless chicken breasts (around 1 3/4 pounds total)
- 1 package taco seasoning (or 3 tablespoons Homemade Taco Seasoning)
- 2 tablespoons mined fresh garlic
- 2 (15-ounce) cans black beans, rinsed & drained
- 2 cups frozen corn
- 2 cups (16 ounces) salsa
- Tortillas or rice/quinoa, for serving
- Optional garnishes: sliced avocado, diced tomatoes, shredded cheese, fresh chopped cilantro, salsa, sour cream, pico de gallo, etc.
Instructions
- Pour the water into the pressure cooker insert and place the chicken breasts in the bottom. Sprinkle with the taco seasoning and minced garlic. Place black beans and corn on top, and pour salsa evenly over everything.
- Seal the lid of the Instant Pot according to the owner's manual and cook on HIGH pressure for 10 minutes for thawed chicken breasts (or 12 minutes for frozen chicken breasts).
- When the timer is done, allow the pressure to release naturally for 10 minutes, then carefully vent to release the remaining pressure (consult your owner's manual for more specific instructions).
- Open the lid and use two forks to pull the chicken breasts into big chunks (remove the chicken to a plate or cutting board if that's easier). Stir all of the ingredients to combine. Taste and adjust seasonings, if desired. Scoop with a slotted spoon (or lift with tongs) and serve on flour tortillas (or over rice or quinoa) with plenty of your favorite toppings! https://www.fivehearthome.com/instant-pot-chicken-black-bean-tacos-burrito-bowl-pressure-cooker-recipe/
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