Whether you make this chicken in the Instant Pot or Slow Cooker, it comes together in no time and is packed with flavor! Enjoy as is, or serve in burritos, tacos, or tostadas!
This past week with my hubby travelling, I wanted a meal that I knew my kids would enjoy, but wouldn’t require a lot of effort on my part. If you have kids, you understand my thought process. Nothing is worse than putting tons of effort into dinner and hearing “it’s okay” or “I’m not a huge fan, but I will eat anyways”. Am I right?!?! Haha!
Well, one of the meals I KNOW my kids love is their tostadas. I think its because of all the toppings they can choose, but a win is a win!
I didn’t have my normal seasonings on hand, and I had forgotten to take chicken out of the freezer earlier, so I turned to the Instant Pot.
Have you jumped on board the Instant Pot craze yet? I highly recommend doing so if not, but I have also included slow cooker directions below if not!
By simply tossing a few on hand ingredients into my Instant Pot, I had this chicken ready to go in less than 30 minutes. I chose to serve ours as tostadas, however, this chicken is great to use in tacos, burritos, nachos, or even by itself! The possibilities are endless!
Since this includes beans in the recipe, you can add some rice to the side and call it a compete meal!
Some topping options are chopped avocado, tomatoes, sour cream, cheese, onions, or bell peppers!
However you choose to enjoy this, you’ll love it! Great for serving large crowds and freezes perfectly if you have leftovers!
Here is the Instant Pot I use and LOVE: https://amzn.to/2AR03aP
Here is a great option for a slow cooker if you’re in the market: https://amzn.to/2Djn2wB
Be sure to follow me on Instagram also to stay up with what is new on the blog, https://www.instagram.com/thecookinchicks/
- 16 oz salsa
- 2 tbsp taco seasoning (see recipe below) May also use 1 store bought package
- 1 lime, juiced and zested
- 1/4 cup chicken broth
- 15 oz black beans, drained and rinsed
- 2 lbs chicken breast, boneless/skinless
- 1 cup fresh cilantro, chopped
- toppings of choice, tortillas or tostada shells if using, etc
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In your Instant Pot, add the salsa, taco seasoning, lime juice/zest, chicken broth, and black beans.
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Stir to combine and place the chicken breasts on top of mixture.
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Close lid and set to manual, high pressure, 15 minutes. Be sure valve at top is in sealing position.
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Once timer beeps, allow a natural pressure release for 10 minutes.
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After the ten minutes, do a quick release to ensure all remaining pressure is gone and open lid.
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Shred the chicken breasts using two forks, then stir in the cilantro.
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Serve as desired and enjoy!!
To make in the slow cooker, simply add all the ingredients to your slow cooker minus the cilantro. Cook on low for about 6-8 hours, or high for about 4 hours. Shred chicken and stir in the cilantro prior to serving!
Here is the recipe to the homemade taco seasoning I use, https://thecookinchicks.com/2012/07/taco-seasoning/
I am absolutely obsessed with these Herb Cutting Scissors, highly recommend getting a pair if you like using fresh herbs! https://amzn.to/2Dj9xNv
I got the burn notice. It would not reach pressure and it burned the bottom of my pot 🙁
Oh I am so sorry! I have never had that happen! Was anything stuck on the bottom? You used all the liquid it listed in recipe?
I followed the recipe to the letter, it was black and burned… still can’t get it clean.
What a bummer! So sorry that happened!
I made this last night and holy moly this was a huge hit! We had friends and family over and everyone made me give them the recipe before we left. I added a little more broth to prevent the burn factor. Other than that I made it to the T. Thanks for this awesome recipe. Can’t waiy to try more of yours.
Awww I love hearing this! Glad everyone loved it! It’s a favorite in my house!
What kind of salsa did you use? Reading through the recipe, I didn’t think there is enough liquid. If the salsa is chunky there won’t be enough liquid. So I’m thinking maybe the kind of salsa is the key. Would love to try this recipe.
Thanks
Do you have a recipe for the salsa? It’s difficult and expensive to buy salsa in bulk in the UK!
Many thanks 😁
Personally, I stick with Pace salsa, medium, but any works! I have never experienced the burn notice and make this recipe as written. Hope you enjoy!
Sure, its not my recipe, but its one I use on occasion, enjoy! https://www.thechunkychef.com/restaurant-salsa/
Delicious! Even my 2.5 year old ate it. The only thing I’d add next time is jalapeño for a little kick.
Yea!! So glad you enjoyed it! Jalapeno would be a great addition for sure!!
I also got a burn notice and even added 1/2 cup broth vs 1/4 cup. Used the salsa you recommended. I released the pressure, stirred and scraped the bottom, added a bit more water (already discarded the broth) and redid it at 13 minutes high pressure and 5 minutes natural release. It came out great! Stirred in the cilantro and put it on sauté to cook down the liquid just a bit while i shredded the chicken. It was really good. Turns out, some of the beans stuck to the bottom for me. But not much, just enough to warrant the burn notice. Thanks for the recipe!
Glad to hear it ended up working, sorry about the initial burn notice! Glad you enjoyed it! Its a family favorite in my house!
I made this and it was amazing. I made 3 chicken breasts. If I wanted to make 6 chicken breast would i double the salsa and other ingredients too? I am new to pressure cooking!
Yep, simply double the recipe (ingredients), but keep the cooking time the same! Glad you enjoyed!
This was an awesome recipe! Family hit!
Yea! Glad it was a hit!