Instant Pot Black Bean Corn Salsa Chicken recipe is an easy dump-and-go pressure cooker dish that takes minutes from start to finish. It can also be made into a freezer meal for busy nights!
I love simple dump and go recipes and our Instant Pot Black Bean, Corn and Salsa Chicken is probably my go-to recipe for family dinner.
I usually have all the ingredients on hand and all you have to do is dump it into your pressure cooker and dinner is done.
Ingredients in Instant Pot Black Bean Corn Salsa Chicken:
black beans
corn
salsa
taco seasoning
chicken breasts
water
How to make Instant Pot Black Bean Corn Salsa Chicken:
Place chicken breasts in the bottom of the Instant Pot.
Pour black beans, corn, salsa, and taco seasoning on top of chicken.
Add water to Instant Pot (pour on the side so it doesn’t wash seasoning off of chicken).
Place the lid on top of the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set timer for 25 minutes if chicken is frozen (or 18 minutes if chicken is thawed).
When the timer is done, do a QUICK RELEASE of the pressure.
Remove chicken from Instant Pot and shred with 2 forks (it should fall apart fairly easily).
Place chicken back into Instant Pot with salsa mixture and liquid. Mix together to incorporate the chicken.
Serve on top of salad, nachos, tacos, burritos, or anyway that you prefer! Top with your favorite toppings and enjoy.
Turn this into a freezer meal:
Place chicken, black beans, corn, salsa, and taco seasoning into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup of water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 25 minutes. Do a 5 minute NATURAL RELEASE when the timer is done. Follow the rest of the instructions as written.
“I have so much time!” -No mom ever
Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.
1 ½poundsboneless, skinles chicken breast(I used frozen)
15ouncescanned black beansrinsed and drained
14ouncescanned corndrained
1cupsalsa
1ouncetaco seasoning1 packet
½cupwater
Instructions
Place chicken breasts in the bottom of the Instant Pot.
Pour black beans, corn, salsa, and taco seasoning on top of chicken.
Add water to Instant Pot (pour on the side so it doesn't wash seasoning off of chicken).
Place the lid on top of the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set timer for 25 minutes if chicken is frozen (or 18 minutes if chicken is thawed).
When the timer is done, do a QUICK RELEASE of the pressure.
Remove chicken from Instant Pot and shred with 2 forks (it should fall apart fairly easily).
Place chicken back into Instant Pot with salsa mixture and liquid. Mix together to incorporate the chicken.
Serve on top of salad, nachos, tacos, burritos, or anyway that you prefer! Top with your favorite toppings and enjoy.
Notes
How to turn this into a freezer meal:
Place chicken, black beans, corn, salsa, and taco seasoning into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup of water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 25 minutes. Do a 5 minute NATURAL RELEASE when the timer is done. Follow the rest of the instructions as written.
When I take the chicken breasts out to shred, I throw in an 8 ounce block of cream cheese, push it down into the liquid, and put the cover back on. Leave it on “keep warm” for 10 minutes, then stir the mixture to incorporate the cream cheese. Add the shredded chicken back in again.
Rich, cheesy goodness!
We serve this on half of a roasted sweet potato per person.
