Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup water
- 1 jar (16 ounces) salsa
- 1 1/2 cups black beans, rinsed and drained
- 1 1/2 cups frozen corn
- 1/2 cup shredded Mexican cheese (optional)
- 1 cup chopped tomatoes (optional)
Instructions
- Add water and chicken breasts to the Instant Pot.
- Secure lid, set valve to sealing, and cook on Poultry setting for 18 minutes.
- Allow 5-minute natural pressure release, then release remaining pressure carefully.
- Remove chicken and shred with two forks.
- Return shredded chicken to Instant Pot.
- Add salsa, black beans, and frozen corn. Stir to combine.
- Close lid and cook on High Pressure for 2 minutes.
- Allow 5-minute natural release, then release remaining pressure.
- Stir well to mix all ingredients evenly.
- Serve as is, or top with cheese and chopped tomatoes if desired.
Notes
- For low-carb, skip corn and beans; add extra salsa and diced bell peppers.
- For extra heat, use hot salsa or add chili powder/cayenne pepper.
- Slow cooker option: cook on low 6–7 hours or high 3–4 hours.
- Can be served over cauliflower rice, brown rice, lettuce wraps, or in tacos.
- Optional: stir in plain nonfat Greek yogurt after cooking for creamy texture.
- Prep Time: 5 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Method: Pressure cooking / Instant Pot
- Cuisine: Tex-Mex
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 183 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 50 mg
