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    Home » Instant Pot

    Instant Pot Salsa Chicken with Lime and Black Beans

    Published October 16, 2018. Last modified November 22, 2019 By Gary White

    1.4K shares
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    Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

    This Instant Pot Salsa Chicken is an easy peasy recipe. With just a couple steps, it's perfect for a weeknight dinner. Ready in less than half and hour! Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

    At lease twice a week, it's absolutely necessary for a quick and easy meal in our household. We have 3 kids under age 4, run two business, and are involved in several community groups. We are very busy people. So recipes like this Instant Pot salsa chicken are our go-to meals on those days when our schedules are full. Any time we can have dinner on the table in less than half an hour is a big win!

    Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

    The Process

    Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

    Add salsa, lime juice, and taco seasoning to pot...

    Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

    ...and mix well.

    Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

    Add chicken breasts to pot...

    Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

    ...and press them down to submerge them in the salsa. Cook for 10 minutes at high pressure.

    Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

    Once cook time is complete, allow pressure to release naturally.

    Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

    Transfer chicken breasts to mixing bowl.

    Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

    Using 2 forks, shred chicken into small bite-size pieces.

    Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

    Return chicken to pot.

    Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

    Add black beans and mix well. Allow to sit for 10 minutes before serving.

    And this is the AMAZING Result…

    Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

    More chicken breast recipes:

    • Instant Pot White Chicken Chili in 3 Steps
    • Instant Pot Chicken Chili, Easy & Delicious
    • Air Fryer Parmesan Ranch Chicken Tenders

    ★ Did you make this Instant Pot Salsa Chicken? Please give it a star rating below! ★

    Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

    Instant Pot Salsa Chicken with Lime and Black Beans

    Easy peasy recipe, with just a couple steps, perfect for a weeknight dinner.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 1 minute
    Cook Time: 14 minutes
    Total Time: 15 minutes
    Servings: 8
    Calories: 243kcal
    Author: Gary White

    Ingredients

    • 1 ½ cups salsa
    • 3 Tbsp. lime juice
    • ¼ cup taco seasoning
    • 2-3 lbs. boneless skinless chicken breasts
    • 30 oz. canned black beans drained

    Instructions

    • Add salsa, lime juice, and taco seasoning to pot and mix well. Add chicken breasts to pot and press them down to submerge them in the salsa. Cook for 10 minutes at high pressure.
    • Once cook time is complete, allow pressure to release naturally.
    • Transfer chicken breasts to mixing bowl. Using 2 forks, shred chicken into small bite-size pieces.
    • Return chicken to pot, add black beans, and mix well. Allow to sit for 10 minutes before serving.
    • Serve with rice, in tacos, or as-is!

    Notes

    • We used two forks to pull the cooked chicken breasts apart. If you prefer more finely shredded chicken, you may use a hand mixer to shred the chicken. Start by pulling chicken breasts apart into large pieces and place in a deep bowl. Press the beaters into the chicken and turn on to the lowest setting. Allow the beaters to pull the chicken until desired consistency is reached.
    • Store leftovers in fridge in a tightly sealed container for 3 to 4 days. Leftovers may also be frozen.

    Nutrition

    Calories: 243kcal | Carbohydrates: 21g | Protein: 31g | Fat: 3g | Cholesterol: 72mg | Sodium: 971mg | Potassium: 892mg | Fiber: 8g | Sugar: 2g | Vitamin A: 370IU | Vitamin C: 7.3mg | Calcium: 58mg | Iron: 2.7mg
    Tried this Recipe? Tag us Today!Mention @The.Foodie.Eats or tag #TheFoodieEats!

     

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    Reader Interactions

    Comments

    1. Tricia

      January 14, 2020 at 10:20 am

      5 stars
      AWESOME! EASY! QUICK! My kind of recipe!!! Thanks for sharing this.

      Reply
    2. Elcee

      February 04, 2020 at 7:39 pm

      5 stars
      Yummy! Perfectly cooked. Will make again!

      Reply

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    Meet Gary:

    I believe that food is meant to be enjoyed! Whether creating a simple recipe or taking the time to cook a recipe that's more involved, this is my goal: Creating delicious food that everyone can enjoy. Read more about me...

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