Finally the Right Recipe!

  HOW TO MAKE INSTANT POT SHREDDED CHICKEN: Place chicken,  olive oil , water,  salt  and spices in the Instant Pot. Give a stir and spread the chicken out. Pressure cook on high for 9 minutes for large breasts, or 12 minutes for thighs. If frozen add 1 minute. Naturally release for 5 minutes, then manually release (or let it naturally release the full time). Shred the chicken with two forks. Place back in the cooking liquid. I find it is easiest to shred chicken on a cutting board rather than in the Instant Pot- then put it back into the cooking liquid to keep it moist. Then add the chicken back into the flavorful juices, whether this is the Instant Pot, Slow cooker or Dutch Oven until ready to use or store – to keep it moist. Drain the chicken, but save the cooking liquid. Then spoon in just enough cooking liquid to lightly coat the chicken. The Shredded Chicken will last up to five days in the fridge. Whether you make the shredded chicken in the Instant Pot, in the slow cooker, or o

  Ingredients 1   (15-ounce)   can  black beans 1   cup (3 cobs) fresh  corn 1   medium   red onion , chopped 1/2 red pepper diced 1   jalapeño , chopped 1   clove  garlic , minced 1/3   cup   cilantro , chopped 1/4   cup   lime juice 1   tablespoon   olive oil 1   teaspoon   ground cumin 1   teaspoon   kosher salt Make the lime juice, garlic, olive oil, ground cumin, and kosher salt mix first. Mix well. Add the beans, red onion, pepper, and corn and stir well. Add cilantro to taste.