Pressure Cooker (Instant pot) Chicken Enchiladas
- 4 to 5 Boneless, Skinless Chicken Breasts - 1 Onion - 1 - 15 oz Can Black Beans - 1 - 4 oz Can Diced Chiles - 1 Batch Homemade Enchilada Sauce or 1 - 28 oz can (Check out our Live on how to make the homemade enchilada sauce under our videos)
1. Clean and season chicken with salt and pepper 2. Slice onion and rinse black beans 3. Throw about a 1/3 of the sauce in the pan 4. Add all ingredients and top with remaining sauce 5. Set timer to 20 minutes 6. When finished, let naturally release for 5 minutes 7. Release pressure 8. Using 2 forks, shred chicken 9. Stir and enjoy!
Notes/Quick Tips: -I like to serve this over a bed of raw spinach and yellow rice, topping with some fresh diced tomatoes, a sprinkle of shredded cheese, and a dollop of greek yogurt. -Get creative! Wrap up in tortillas, serve in a taco shell bowl, or even use as a topping for nachos adding sour cream and guacamole.
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