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Quick Notes: This is an awesome shredded chicken dish. I usually eat it in a tortilla, but it could easily be delicious in a salad, or on a bun. I usually make this Instant Pot Southwest Chicken as a quick easy dinner item. Its versatility makes it a winner.
Ingredients
- 3 large chicken breasts (or 6-8 tenderloins)
- 2 blocks of cream cheese
- 1 can of corn
- 1 can of black beans
- 1 can of Rotel
- Salt and Pepper
Instructions
- Manual cook the chicken with water or chicken stock for 8 minutes. If it is frozen, make sure to give it a ten-minute natural release.Â
- Remove the water and shred the chicken.Â
- Return the chicken to the pot, dump literally everything else in with it, and set it to slow cook, on low. Season it to taste.Â
- Watch it and stir. We're just waiting for the cream cheese and everything else to get all melty and delicious.Â
- Serve it on a tortilla with some cheese and sour cream, or however you might like!
Follow this dish up wish a sweet treat of Tres Leches.
