1 lb boneless, skinless chicken breasts
1 c orange juice
1 c chicken broth
juice of 2 fresh limes
2 tsp minced garlic
1/2 c chopped cilantro leaves
1 can black beans, rinsed and drained
2 c frozen corn
1 Tbs cumin
Serve with: rice, guacamole, sour cream, chips, etc.
Add all ingredients to a gallon sized freezer bag or container for instant pot
Make it now: in an instant pot, cook for 9 minutes on high, then allow 10 minutes for pressure to release naturally; in crock pot (fresh or frozen and then thawed), cook on high 3-4 hours, or low for 6 hours.
From frozen: place in instant pot, sauté for 5 minutes or until you have about 1/4 c of liquids. Cook for 12 minutes at high pressure, then allow 10 minutes for pressure to release naturally.
From Anita Wiggins
