I’m having my go to….Ranch Mexican Chicken. The recipe is super easy and simple.
- 3 Chicken Breasts
- 1 can of black beans (rinsed)
- 2 cans of Rotel
- 2 cups of Frozen corn
- 1 block of cream cheese
- 1 packet Hidden Valley Ranch Mix
- 1 packet of Taco Seasoning
Throw it all in the Instant Pot and cook it on high for 25 min. Let the pressure release for 5 min before opening. Shred the chicken with a spatula. Mix it up good and serve with cheese and tortilla chips.
Can also be cooked in the Crock Pot on high for 3-4 hours and low for 6-8.
Let me know if you try it!