Ingredients
- Chicken breasts, boneless and skinless: 1.5 lbs
- Chicken broth: 4 cups
- Diced tomatoes and green chiles (Rotel): 1 (10-ounce) can
- Black beans, drained and rinsed: 1 (15-ounce) can
- Corn, frozen or canned, drained: 1 cup
- Cream cheese, softened: 4 ounces
- Taco seasoning: 1 packet (1 ounce)
- Shredded cheddar cheese, for topping: 1 cup
Instructions
- Step 1: Place chicken breasts, chicken broth, diced tomatoes and green chiles (Rotel), black beans, corn, and taco seasoning into the Instant Pot.
- Step 2: Secure the lid, ensuring the valve is set to sealing. Cook on high pressure for 12 minutes.
- Step 3: Allow the Instant Pot to naturally pressure release for 10 minutes, then quick release any remaining pressure.
- Step 4: Remove the chicken breasts and shred them with two forks.
- Step 5: Stir the softened cream cheese into the Instant Pot until melted and smooth.
- Step 6: Return the shredded chicken to the Instant Pot and stir to combine. Serve topped with shredded cheddar cheese.
Notes
- For easier shredding, let the chicken cool slightly before pulling it apart with forks.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or on the stovetop, adding a splash of broth if needed to loosen it up.
- Try serving with a dollop of sour cream and a sprinkle of chopped cilantro for extra flavor and freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American