Step 1

Pour chicken broth into Instant Pot.

Step 2

Line the bottom of the Instant Pot with the chicken.

Step 3

Dump the salsa, beans, salt, pepper, chili powder, cumin and cream of chicken soup on top of the chicken.

Step 4

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes for frozen chicken (or 12 minutes for fresh chicken). When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.

Step 5

Shred up the chicken.

Step 6

Turn your Instant Pot to the sauté setting. In a small bowl stir together 3 Tbsp of cornstarch with 3-4 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly.

Step 7

Stir in the cheese.

Step 8

Serve (see above article for serving ideas) and enjoy

Step 9

(No broth or cornstarch for slow cooker version.) Add chicken, salsa, beans, salt, pepper, chili powder and cream of chicken soup into slow cooker.

Step 10

Cover and cook on low for 4 hours (thawed chicken) to 6 hours (frozen chicken).

Step 11

Shred up the chicken. Stir in the cheese.

Step 12

Serve (see above article for serving ideas) and enjoy