Black Bean & Corn Salsa Chicken
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!
Ingredients:
-12 oz chicken breasts (weighed raw)
-1 can black beans drained
-1 cup or 126g fire roasted corn from TJ (for corn of choice)
-1 cup salsa of choice
-4 TB or 44g whipped cream cheese
-1/2 cup water
-Taco Seasoning packet
-Fresh cilantro optional
Instructions:
-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
-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.
-Shred chicken with 2 forks (it should fall apart fairly easily).
-Add in cream cheese and xix together to incorporate it.
**** CROCKPOT VERSION: Dump it all into the crockpot but the cream cheese, cook on high for 3-4 hours or until you can shred the chicken with a fork. Turn off heat and stir in cream cheese!
I served mine with spinach, air fried sweet potatoes, avocado & cilantro one night.
With jasmine rice another night (not shown), then with GF corn street tacos, spinach, avocado and cilantro! With a drizzle of the beesttttt, Trader Joes Green Dragon Hot Sauce!
To log this in MFP search: “Lifting Lex’s Instant Pot Salsa”
Makes 5 servings for 208g each: 210 calories (3f/22c/23p)