Description
Quick and easy Instant Pot chicken tacos with black beans and corn.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lbs)
- 2 tsp chili powder
- 1 tsp cumin
- 1 can (15 oz) black beans, rinsed
- 2 bell peppers, chopped (any color)
- 1 cup corn kernels (fresh or frozen)
- 1 cup salsa
- 2 tbsp taco seasoning
- Fresh cilantro, to taste
- Juice of 1 lime
Instructions
- Prepare your Instant Pot by placing it on a stable surface and plugging it in.
- Place chicken breasts at the bottom of the pot in a single layer.
- Sprinkle chili powder, cumin, and taco seasoning over the chicken.
- Add chopped bell peppers, corn, and rinsed black beans on top of the chicken.
- Pour salsa over all the ingredients.
- Close the lid securely and set to high pressure for 10 minutes.
- Allow natural pressure release for 5 minutes, then quick-release remaining steam.
- Shred chicken with two forks and mix all ingredients together before serving.
Notes
- This dish is perfect for tacos, burritos, or as a salad topping.
- Customize the toppings with avocado, cheese, or sour cream.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 85mg