Description
Tender shredded chicken cooked with salsa, black beans, and corn, finished with a bright cilantro-lime crema. Perfect for easy Tex-Mex bowls, tacos, or weeknight dinners.
Ingredients
1 tablespoon olive oil or avocado oil
1 cup yellow onion, diced
4 garlic cloves, minced
1 jar (14 to 16 ounces) salsa, mild or medium
1 can (15 ounces) no-salt-added black beans, drained and rinsed
1 can (15 ounces) no-salt-added sweet corn, drained, or 1 1/2 cups frozen corn
1/2 cup low-sodium chicken broth or water
2 tablespoons taco seasoning
1 teaspoon fine salt
1/4 teaspoon black pepper
2 pounds boneless, skinless chicken breasts
1 cup sour cream
2 to 3 tablespoons fresh lime juice
1/2 teaspoon lime zest
1/4 cup fresh cilantro leaves
1/2 teaspoon honey
1 small garlic clove or 1/4 teaspoon garlic powder
1/8 teaspoon fine salt
Instructions
1. Turn the Instant Pot to sauté. Add oil and onion and cook 3–4 minutes until softened.
2. Stir in garlic and cook for 1 minute.
3. Add salsa, black beans, corn, broth, taco seasoning, salt, and pepper. Stir well.
4. Place chicken breasts on top and gently press into the mixture.
5. Lock the lid and cook on High Pressure for 10 minutes.
6. Allow natural release for 3–4 minutes, then vent remaining pressure.
7. Remove chicken and shred with two forks.
8. Return shredded chicken to the pot and stir into the sauce.
9. Blend sour cream, lime juice, lime zest, cilantro, honey, garlic, and salt until smooth to make the crema.
10. Serve chicken over rice or cauliflower rice with crema and desired toppings.
Notes
Slow Cooker Method:
Sauté onion and garlic in a skillet first.
Transfer to slow cooker with salsa, beans, corn, broth, and seasoning.
Add chicken and cook on High for 3–4 hours or Low for 5–6 hours.
Shred chicken and stir back into the sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: One-Pot & Easy Meals
- Method: Instant Pot
- Cuisine: Tex-Mex