- 1 Tablespoon olive oil
- 1 Tablespoon garlic minced
- 1 medium onion chopped
- 1 pound boneless chicken breast
- 1/2 cup low-sodium chicken broth
- 15oz can sweet corn drained and rinsed
- 15oz can black beans drained and rinsed
- 1 jar salsa of your choice
- 1 packet taco seasoning
- 1 pouch Uncle Ben's brown rice
Instant Pot Instructions:
Heat the Instant Pot using the SAUTE mode. Once it's hot, add the olive oil, garlic and onion. Cook until the onion is translucent and the garlic is fragrant.
Add the chicken breasts over the onion mixture. Sprinkle the package of taco seasoning over the chicken breasts. Add the salsa, corn and black beans to the Instant Pot.
Using MANUAL mode, cook the salsa chicken on HIGH pressure for 10 minutes. You can do a quick release of the pressure, or wait and use a natural release. Once the Instant Pot is finished cooking, take the chicken out and shred the chicken. Add the chicken back to the Instant Pot and stir to combine.
Serve immediately. You can serve this over rice or in taco shells - it's totally up to you. We ate it over rice and it was wonderful!
Slow Cooker Instructions:
Spray the slow cooker with olive oil spray (you can use olive oil too, if you want). Add the rest of the ingredients (except the brown rice) and cook on LOW for 6-8 hours.
Remove the chicken breasts and shred them. Add them back in and stir to combine. Serve immediately with rice (if using).
You can add 1/2 cup chicken broth after you saute the onions and garlic before you add in the chicken and other ingredients. This will help prevent a BURN warning on your Instant Pot.
The SmartPoints include rice. If you choose to eat this without rice, your SmartPoints value will be less.
Calories: 332kcal | Carbohydrates: 37.7g | Protein: 23.8g | Fat: 10.7g | Saturated Fat: 2.6g | Cholesterol: 48.4mg | Fiber: 8.3g | Sugar: 5.7g