Chicken Taco Salad–Tastefully Simple and Instant Pot Style!

Remember the Easy Peasy Salsa Chicken?  The first day we had it, I served it on baked potatoes.  There was some leftover so I decided to use it by making taco salad.  Here’s how I did it.

  1.  I rinsed and briefly soaked a bag of black beans.  This webpage on the Instant Pot website is a good reference for cooking time for different types of beans, although I’ve found the times to be a little short: Dry Beans and Legume Cooking Time.  20160819_142745
  2. I drained the beans and added them to the Instant Pot.  I covered them with water with a few inches of water over top of the beans.  I added 1 Tbl (half of a lid full) of Tastefully Simple Garlic Garlic, 4 Tbl (2 lids full) of Tastefully Simple Onion Onion, and 2 Tbl (1 lid full) of Tastefully Simple Wahoo Chili Seasoning.
  3. I closed the lid of the magic pot and set it to MANUAL and changed the time with the +/- buttons to 30.  I made sure the vent was sealed and left it to work its magic.  20160819_143418
  4. When the time was up, I let the pressure release naturally.  They were cooked perfectly!  20160819_190822
  5. I covered the plate with lettuce leaves, then a spoonful of black beans, then a spoonful of the Salsa Chicken I warmed in the microwave.  I threw on some shredded cheese and a dollop of sour cream, added some tortilla chips and BAM dinner was served!  wp-1472215830184.jpg

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