Ingredients
Olive oil spray
1small onion,chopped
15.5ozblack beans,(1can), not drained
15.5ozkidney beans,(1can), not drained
8oztomato sauce,(1can),
10ozcorn kernels,package frozen
2canstomatoes w/chilies,10oz each diced, Rotel
24ozchicken breasts,3 boneless skinless
4ozgreen chili peppers,can chopped
¼cupcilantro,fresh chopped
1pkttaco seasoning,reduced sodium or homemade
1½tbspcumin
1½tbspchili powder
¼tspgarlic powder
¼tsponion powder
¼tspdried oregano
½tsppaprika
1tspkosher salt
½tspblack pepper
Preparation
Press saute and spray the insert with oil, add the onion and stir, cooking until soft and golden, about 4 to 5 minutes.
Press cancel to prevent getting a burn notice, then deglaze the pot with 1/4 cup water.
Add the chicken and season both sides with half of the taco seasoning.
Add the beans, corn, green chilies, then finish with the diced tomatoes and tomato sauce.
Add 1/2 cup water plus the remaining taco seasonings and gently stir without moving the chicken.
Cover and cook high pressure 25 minutes.
Naturally release, then remove the chicken and shred with two forks.
Return the chicken to the pot and mix to combine.
Top with fresh cilantro and serve.
