Step 1

Press the “Saute” button and allow your Instant Pot to heat up. Once it is “HOT”, add the oil and swirl it around to coat the bottom. Add the onions and cook until they start to soften, about 3 minutes.

Step 2

Sprinkle the chicken breasts with the seasoning mixture, set aside.

Step 3

Add the minced garlic and cook while stirring for one minute.

Step 4

Add the enchilada sauce and press the “Cancel” button. Stir the sauce and onions together.

Step 5

Add the chicken and flip to coat with the sauce.

Step 6

Place the lid on top of the pressure cooker and twist to secure it in place. Make sure the knob is in the “Sealing” position. Press the “Manual” button and adjust the time to 20 minutes using the + and – buttons.

Step 7

When the pot beeps, allow the pressure to release naturally for 10 minutes.

Step 8

Carefully remove the lid and set it aside. Shred the chicken with 2 forks {I use a separate plate}.

Step 9

Add the chicken back to the pressure cooker. Add the black beans, corn, tortilla pieces, and 1/2 of the cheddar cheese. Stir to combine.

Step 10

Sprinkle the remaining cheddar cheese over the top and secure the lid on top of the pressure cooker. Press the “Manual” button and set the timer for 3 minutes.

Step 11

When the pot beeps carefully remove the remaining pressure immediately and remove the lid.

Step 12

Sprinkle with Queso Fresco or Monterrey Jack cheese and serve with a big dollop of Greek yogurt or sour cream and garnish with chopped cilantro.