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Instant Pot Tacos

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Equipment

  • 1 pressure cooker OR crockpot

Ingredients
  

  • 1 can black beans (drained)
  • 1 can diced green chilis
  • 1 can corn (drained)
  • 1 can diced tomatoes
  • 4 chicken breasts (can be frozen!)
  • 3 tbsp taco seasoning
  • 1 brick cream cheese

Instructions
 

FOR INSTANT POT:

  • Place chicken breasts in instant pot
  • Layer all canned ingredients on top of the chicken
  • Add taco seasoning and mix together until well combined
  • Turn the instant pot on high pressure and set the time to 20 minutes, make sure the vent it sealed
  • When the timer goes off, vent the seal and remove the lid
  • Shred the chicken (I like to do this with a hand mixer, goes so quick!)
  • Add in 1 brick of cream cheese and stir to combine
  • If there’s too much liquid, hit sauté and cook for 5-10 minutes
  • Serve on warm corn tortillas
  • We like to add avocados, shredded cheese, onions, and sriracha too!

FOR CROCK POT:

  • Place chicken breast and canned ingredients into crockpot
  • Add taco seasoning and mix to combine
  • If chicken is frozen, cook on LOW for 6-8 hours or HIGH for 4-6 hours. If chicken is thawed 4-6 hours on LOW and 2-4 hours on HIGH
  • Once chicken is cooked, shred
  • Add in cream cheese and stir to combine
  • Serve on warm corn tortillas
  • We like to add avocados, shredded cheese, onions, and sriracha too!