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Instant Pot Salsa Chicken with Canned Black Beans on a plate
Stroller Envy

Instant Pot Salsa Chicken with Canned Black Beans

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Prep Time 10 minutes
Cook Time 30 minutes
Pressure buildup and natural release 25 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb individually frozen boneless skinless chicken breasts 3 separate 8-ounce pieces, no more than 1 1/2 inches thick
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup salsa
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 15 oz canned black beans drained and rinsed
  • 1 cup frozen corn
  • 3 cups cooked microwave rice heated according to package directions

Method
 

  1. Pour broth into a 6-quart electric pressure cooker. Add separate frozen breasts, never a solid block. Spoon salsa over them; sprinkle with chili powder and cumin. Do not stir. Confirm liquid meets your model's minimum.
  2. Seal; pressure-cook on high 15 minutes. Allow 10 minutes natural release, then release remaining pressure carefully per manual. Allow approximately 15 minutes pressure buildup before timed cooking.
  3. Check thickest part of each breast for 165°F. If underdone, cover and pressure-cook 2–3 more minutes, release safely, and recheck. Shred cooked chicken on a clean board.
  4. Switch to sauté. Simmer liquid uncovered 5–10 minutes to reduce. Add beans and corn, then chicken; heat to 165°F. Spoon over hot rice, using a slotted spoon if needed.

Notes

Equipment: 6-quart electric pressure cooker, instant-read thermometer.
Serving size: one of 6 equal portions.
Do not omit the thin broth: thick salsa alone is not a dependable pressure-cooking liquid. Cook time excludes the separately listed pressure buildup and release time.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.