Instant Pot Salsa Chicken with Lime and Black Beans
Easy peasy recipe, with just a couple steps, perfect for a weeknight dinner.
Servings 8
Calories 243kcal
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