Instant Pot Mexican Chicken and Black Bean Taquitos
Instant Pot Mexican Chicken and Black Bean Taquitos
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 small chopped onion
  • 2 teaspoons minced garlic
  • 2 cups chicken broth
  • 3 tablespoons or 1 packet taco seasoning
  • 1-2 pounds boneless, skinless chicken breasts cubed
  • 1 can black beans, drained and rinsed
  • 1 can sweet yellow or white corn, drained
  • 1/4 cup enchilada sauce
  • 1 jar medium salsa
  • 1 cup long-grain white rice
  • 1 cup shredded cheese of your choice
  1. Steps 1-6: Set your Instant Pot to the sauté function. Add the olive oil, butter, garlic, and onion. Cook until the garlic and onion are fragrant and translucent. 

  2. Step 7: Add chicken broth

  3. Steps 8-9: Add taco seasoning. Mix ingredients together well. 

  4. Step 10: Add the chicken and cook until no longer pink. 

  5. Steps 11-12: Add the corn and beans.

  6. Steps 13-14: Add the salsa and enchilada sauce to Instant Pot.

  7. Steps 15-16: Add the rice and stir the ingredients together. 

  8. Step 17: Close and lock the lid on the Instant Pot and make sure the vent is closed. Set Instant Pot to 10 minutes. Once 10 minutes are up, allow the pressure to release naturally for 10 minutes. Open the vent and release the remaining pressure. 

  9. Step 18: Add cheese and mix ingredients together. 

  10. Optional:  Steps 19-21: For taquitos, place 1-2 tablespoons of mixture onto an 8” tortillas. Roll and place seam side down onto a baking sheet. Bake at 350 degrees for 15 minutes. Serve with your favorite toppings and enjoy!

  11. If you prefer, you can serve as a burrito bowl with your favorite toppings!