Easy Instant Pot Mexican Chicken and Black Bean Salad
A quick and easy Instant Pot food prep that is low fat and low in calories! You can jazz it up with cilantro, jalapeƱo, onions, extra spice… make it your own!
Mexican Chicken
Black Bean Salad
  1. Mix all spices in a small bowl.
  2. Place chicken breast into Instant Pot. You may want to slice your chicken length-wise in half if your breast is extra thick.
  3. Pour broth over chicken.
  4. Pour spices over chicken. Flip chicken to help spread out spices.
  5. Replace lid and set pot to manual high pressure for 7 minutes.
  6. When timers goes off, use a quick release. Turn Pot off.
  7. Remove chicken and place onto a cutting board. Shred with two forks. If by chance the center of your breast is slightly undercooked, set pot to Saute and pour shredded chicken back in to cook for a few more minutes.
  8. To make black bean salad, drain and rinse black beans.
  9. Stir quartered tomatoes and frozen corn into black beans.
  10. Add juice of one lime, cumin, salt, and pepper to black bean salad and stir well.
  11. As a serving suggestion, serve black bean salad and chicken over romaine lettuce.