Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Main Course
- 1 tbsp olive oil
- 1 cup yellow onion diced
- 1 tsp minced garlic
- 28 oz enchilada sauce
- 1 pound boneless skinless chicken breasts
- 1 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 15 oz black beans rinsed and drained
- 8 corn tortillas sliced into eighths
- 2 cups cheddar cheese separated
- 1/2 cup Queso Fresco crumbled or grated
Thoroughly rinse and drain the black beans.
Cut the corn tortillas into eight pieces using a pizza cutter.
Finely chop the onion.
In a small bowl, mix together the cumin, oregano, paprika, salt, and pepper.
On the Instant Pot, press the Saute button and set to high heat. Allow Instant Pot to preheat until it says “Hot”.
Add the oil.
Add the onions and cook until they start to soften, about 3 minutes.
Sprinkle the chicken breasts with the seasoning mixture and set chicken aside.
Add the minced garlic and cook while stirring for one minute.
Add the enchilada sauce and press the “Cancel” button. Stir the sauce and onions together.
Add the chicken and flip to coat with the sauce.
Lock the Instant Pot lid in place and set to Pressure Cook on high for 20 minutes.
When the Instant Pot beeps, allow the pressure to release naturally for 10 minutes.
Open the Instant Pot and shred the chicken using forks or tongs.
Add the chicken back to the pressure cooker. Add the black beans, tortilla pieces, and half of the cheddar cheese. Stir to combine.
Spread the remaining cheese over the top and secure the lid on top of the pressure cooker. Set the Instant Pot to Pressure Cook for 3 minutes.
When the Instant Pot beeps, quick release the pressure and remove the lid.
Sprinkle with Queso Fresco or Monterey Jack cheese and serve hot.
Keyword chicken, instant pot