Easy Chicken Tacos in Instant Pot

We are on day number two of our home-bound living experience and our dinner game going strong! Up to this point, I have not fully embraced the Instant Pot but my boss shared that her family happily uses it almost every night, so I thought I would give it another chance. This yummy dish really did come together in under an hour plus made enough to make tasty salads the next day. If you have a few canned goods and frozen chicken, this is an easy meal!

Easy Chicken Tacos in Instant Pot

1 can black beans (drained)

1 can corn (drained) (could use frozen)

2 cans Rotel (or 1.5 cups salsa)

2 tablespoons taco seasoning (click here for recipe or use ready made)

3 chicken breasts (can be frozen)

avocado, sour cream, shredded cheese, slice green onions, salsa-optional toppings 

Place chicken in bottom of Instant Pot. Add rest of ingredients and stir. Select Manual Setting and cook for 20 minutes. Manually vent and shred chicken. If the contents are too soupy, changed to Saute Setting for 10 minutes, stirring occasionally. I like to crisp corn tortillas over an open flame on the stove and then serve with avocado, sour cream and green onions and my son loves to add grated cheese. Enjoy!

Spoon a little salsa over lettuce, add some chopped veggies like bell pepper, celery and avocado and top with left over Chicken Taco mixture to make a delicious salad the next day.