This is one of my favorite Crock Pot Recipes that I adapted to make in the Instant Pot one day because I forgot to make it in the crockpot that morning!
1½ lbs. chicken breasts (I used four)
1 (16 oz.) jar salsa (look for one without sugar)
1 (15 oz.) can black beans, drained
½ lb. (8 oz.) frozen corn
1 Tbsp chili powder
½ Tbsp cumin
½ Tbsp minced garlic
½ tsp dried oregano
¼ tsp cayenne pepper
¼ tsp salt and cracked pepper to taste
2 cups dry rice or quinoa
8 oz. shredded cheddar or pepperjack
½ bunch cilantro (optional)
1. Add everything except the rice, cheese, and cilantro to the slow cooker along with
¼ cup of water (for good measure). Give everything a good stir and make sure the
chicken is covered in the mixture. Secure the lid on your slow cooker and cook on
low for 8 hrs. (Near the end of the cooking time, cook the two cups of rice or
quinoa according to the package directions)
FOR THE INSTANT POT FOLLOW THE SAME DIRECTIONS EXCEPT SET ON MANUAL FOR 15 MINUTES and let natural pressure release for 5-10 minutes
2. After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a
fork to shred the chicken (it should be super tender and will shred easily).
Place rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.
Serve over chopped romaine, if desired.
Adapted and image credit to Budget Bytes