Select the ‘saute’ function on the Instant Pot. Once hot, add the oil and diced onion. Stir occasionally cooking for 3-4 minutes or until onions start to become tender. Add the garlic and continue to cook for 1 minute, stirring occasionally to prevent garlic from burning.

Add salsa, black beans, corn, broth, taco seasoning, salt, and pepper to the Instant Pot. Stir then place the chicken on top and gently press them into the salsa mixture.

Place the lid on the Instant Pot, lock it into place, and make sure the vent is in the sealed position.

Set Instant Pot to ‘High Pressure’ setting then set the cooking time for 10 minutes.

Once cooking is completed, allow natural releasing of pressure for 3-4 minutes then switch the valve to ‘vent’.

When all of the pressure releases and the lid unlocks, remove the chicken and shred the chicken with two forks. Toss chicken back into the pot to coat with sauce.

To make the cilantro-lime crema: Add the ingredients to a small blender cup or small food processor and blend until smooth.

Assemble the bowls with suggested serving options.

To make this recipe in a slow cooker instead of an Instant Pot, saute the garlic and onion in a skillet oil on the stove top until softened. Add the sauteed garlic and onion to the slow cooker.

Add the salsa, black beans, corn, broth, taco seasoning, salt, and pepper to the slow cooker. Stir, then place the chicken breasts on top and press them gently into the salsa mixture. Cook for 3-4 hours on high or 5-6 hours on low.

Remove the chicken and shred the chicken with two forks. Toss chicken back into the slow cooker to coat with sauce.

To make the Cilantro-Lime Crema: Add the ingredients to a small blender cup or small food processor and blend until smooth.

Assemble the bowls with suggested serving options.