Risotto with Lemon and Shrimp
Cilantro Lime Chicken
| By : |
| Prep Time | 0 minutes |
| Cook Time | 25 minutes |
| Servings |
4 - 6 servings
|
Ingredients
Pot Mixture:
- 3 cups fresh salsa
24 ounces - 1 oz taco seasoning 1 package
- Zest and juice of 1 lime
- 1/4 cup Water
- 15 oz black beans rinsed and drained
1 can - 2 lbs boneless, skinless chicken breasts
- 1 jalapeno seeded and diced (optional)
To Finish:
- 1/2 cup chopped fresh cilantro
- white rice quinoa, or tortillas (optional)
- avocado lime wedges, sour cream, shredded cheese (optional)
Ingredients
Pot Mixture:
To Finish:
|
Instructions
- Add Pot Mixture ingredients to the pot and stir to combine.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 12 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Carefully remove the meat from the pot to a cutting board and shred.
- Return the shredded meat to the pot and add cilantro. Stir to combine.
- (Optional) Serve over rice, quinoa or in warmed tortillas. Garnish with lime wedges and cheese.
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