Three Ingredient Salsa Chicken and Black Beans
One small (or half of a large) boneless skinless chicken breast
1 C salsa of your choice
about 1/8 C water
15 oz can black beans, drained and rinsed
Tortillas or rice for serving
- Pressure Cooker Method: Add chicken, salsa and water to pressure cooker. Cook on high for 15 minutes for thawed, 22 minutes for frozen chicken. Use manual release method. Shred chicken, add it and the black beans back into the pot. Heat through and serve with tortillas or over rice.
- Stove Top Method: Gently poach chicken in salsa and water in small covered pan until you can shred it. Adding more water if needed. Shred chicken, mix it and the black beans back into the pot. Heat through and serve with tortillas or over rice.
Eat well and have a happy day:@)