Ingredients

The following ingredients have 8 Servings
  • 1 Tablespoon vegetable oil
  • 1/2 medium white onion ((chopped))
  • 3 Small Garlic Cloves ((diced))
  • 1 pounds boneless skinless chicken breasts
  • 1 Ounce Taco Seasoning ((or one packet from the store))
  • 32 ounces low-sodium chicken broth ((low-sodium))
  • 15.25 ounces Corn ((1 can from the store, undrained))
  • 15 ounces black beans ((1 can, drained and rinsed))
  • 10 ounces Dice Tomatoes and Chiles ((1 can, undrained))
  • 1 Cup heavy cream ((by volume))
  • 3/4 Cup sharp cheddar cheese ((by volume, shredded))

Instruction

  • First, turn Instant Pot to “Saute,” and add vegetable oil. Next add the onions, and stir until soft (about 2-3 minutes). Add the garlic and cook another 30 seconds, then turn off the Instant Pot
  • Next, layer the chicken, taco seasoning, chicken broth, corn, beans, and tomatoes with green chiles.
  • Then, close the lid, and set the Instant Pot to “Sealing.” Turn on the Instant Pot using the manual/pressure cook setting on high pressure for 7 minutes. After the 7 minutes is up, allow the Instant Pot to complete a natural release for 10 minutes and open the valve for a quick release of the remaining pressure. 
  • After that, remove the lid and take the chicken out of the Instant Pot. Use two forks and shred the chicken. Set aside.
  • Now, turn the off the Instant Pot and add the heavy cream. Stir to combine, then turn the Instant Pot on to “Keep Warm.”
  • Afterwards, add the shredded cheese and stir until melted.
  • Once the cheese is melted, place the shredded chicken back in the Instant Pot and stir.
  • Last, garnish with your favorite toppings like sour cream, tortilla chips, avocados, cilantro, etc. Serve immediately. Store any leftovers in the refrigerator for up to 3 days.