Step 1

Place chicken breasts in the pressure cooker pot in a single layer across the bottom, as much as possible.

Step 2

Add salsa, lime juice, chili powder, cumin, onion powder, garlic powder, salt, and pepper.

Step 3

Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 20 minutes.

Step 4

While chicken is cooking, prepare pico de gallo and guacamole if using homemade.

Step 5

When pressure cooking is complete, use a natural release.

Step 6

Remove the chicken to a plate and shred with two forks or place it in a food processor and pulse a few times for a smaller dice, being careful not to overprocess it to the point that it turns to mush.

Step 7

Add cream cheese and pepper jack cheese to the pot.  Select saute to melt the cheese and whisk until smooth.  Stir in the black beans and shredded chicken.

Step 8

Use the chicken for quesadillas, taquitos, hard shell tacos, soft taco wraps, taco salad, etc.  Serve with pico de gallo, salsa, guacamole, sour cream, cilantro, or any other favorite Mexican style toppings.

Step 9

Place a freezer safe ziplock inside the pressure cooker pot.  Arrange the chicken in a single layer with the other ingredients in step  Seal the bag and freeze inside pressure cooker pot until solid, then remove the bag from the pot and return to the freezer until ready to use.

Step 10

When ready to cook, add 2-3 tablespoons of water to the pressure cooker pot.  Remove chicken and other ingredients from ziplock and place inside the pot.

Step 11

Cook at high pressure for 30 minutes then proceed with the remaining directions above.