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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.
Don’t have an Instant Pot? Check out our crockpot version: Slow Cooker Black Bean Corn Salsa Chicken.
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More popular Instant Pot Freezer Meals like this one:
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.
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What to serve with Black Bean Corn Salsa Chicken:
- 20 Minute Skillet Refried Beans
- Honey Lime Fresh Fruit Salad
- Easy Mexican Salsa Rice
- Mexican Street Corn Salad
Instant Pot Black Bean Corn Salsa Chicken
The EASIEST dump and go Instant Pot recipe that is perfect for tacos, nachos, burritos, salads, or any other way you want to use it!
Serving
Ingredients
- 1 ½ pounds boneless, skinles chicken breast, (I used frozen)
- 15 ounces canned black beans, rinsed and drained
- 14 ounces canned corn, drained
- 1 cup salsa
- 1 ounce taco seasoning, 1 packet
- ½ cup water
Equipment
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.
Nutrition
Calories: 264 kcal · Carbohydrates: 26 g · Protein: 30 g · Fat: 4 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 73 mg · Sodium: 1199 mg · Potassium: 838 mg · Fiber: 7 g · Sugar: 3 g · Vitamin A: 688 IU · Vitamin C: 7 mg · Calcium: 45 mg · Iron: 2 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Are Instant Pots worth it?
The thing we love about the Instant Pot, is that it has so many functions in one. You can sear, pressure cook, and steam using the same machine.
THIS is our favorite Instant Pot (and the one we used for this recipe).
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.
What is the serving size for 264 calories?
The recipe is for 6 servings. The best way to calculate the exact serving size is to weigh the ingredients and divide them by 6. For this recipe it would be about 0.65 lbs or about 10oz give or take.
Excellent. Used 4 chicken thighs skin and visible fat removed. I followed the recipe except for a few changes bc I had to use them up anyway. 1 cup mixed red & green salsa, 2 deseeded and chopped jalapeños and a chopped green pepper, 1/2 can of diced tomatoes. The taco seasoning packet was 25% reduced sodium. Topped with Mexican Cheese, avocado, cilantro, and fresh squeezed lime juice. But it was good before I did that. We will be making it again.