Place chicken in the instant pot with ½ of water. Turn instant pot on meat setting for 8 minutes. Let natural release for 5-10 minutes. Take chicken out of instant pot and place on a plate to shred. Drain instant pot until less than ½ cup of water remains. Shred chicken place back into pot with seasoning and salsa. Stir until evenly combined.
Toppings-
Flour Tortillas
Cheddar cheese
Avocados, sourcream, olives, if desired
Keep meat warm in instant pot and construct tacos and desired.
Heat pan on medium-high heat. Add ground beef and seasoning to pan. Brown until pink is gone. In a strainer, strain the grease from the beef. Add can of black beans. Place back in pan to keep warm.
Salad-
1 head of romaine or iceberg lettuce
1 cup of shredded cheddar cheese
½ cup of salsa
Ranch and sourcream ( if desired)
1 cup of crushed tortilla chips
Other toppings can be added as well, such as olives, corn, avocado, etc.
Rinse and cut lettuce and place in a large bowl. Toss beef, cheese, and salsa into lettuce. Add crushed chips on top as well as sour cream. Serve and enjoy.