INGREDIENTS
Pot Mixture:
- 3 cups fresh salsa 24 ounces
- 1 oz taco seasoning 1 package
- Zest and juice of 1 lime
- 1/4 cup Water
- 15 oz black beans rinsed and drained 1 can
- 2 lbs boneless, skinless chicken breasts
- 1 jalapeno seeded and diced (optional)
To Finish:
- 1/2 cup chopped fresh cilantro
- white rice quinoa, or tortillas (optional)
- avocado lime wedges, sour cream, shredded cheese (optional)
INSTRUCTIONS
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Add Pot Mixture ingredients to the pot and stir to combine.
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Secure the lid, making sure the vent is closed.
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Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 12 minutes.
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When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
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Carefully remove the meat from the pot to a cutting board and shred.
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Return the shredded meat to the pot and add cilantro. Stir to combine.
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(Optional) Serve over rice, quinoa or in warmed tortillas. Garnish with lime wedges and cheese.
Source:- Cosorithis