Instant Pot Mexican Chicken and Rice Bowls
Ingredients
- olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- ½ cup chicken broth
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 cup rice, rinsed until the water runs clear
- ½ teaspoon seasoning salt
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- 4 tablespoons shredded Mexican cheese blend, or to taste
- 2 tablespoons chopped fresh cilantro, or to taste
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Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Add chicken and saute until edges are lightly browned, 3 to 4 minutes. Cancel Saute mode and transfer chicken to a plate.
- Pour chicken broth into the pot; scrape the bottom of the pot to loosen any browned bits with a spoon. Add corn, black beans, diced tomatoes with green chilies and their juices, rice, seasoning salt, chili powder, and garlic powder. Place chicken pieces on top of rice mixture.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 1 more minute. Unlock and remove the lid.
- Open the lid and stir chicken and rice. Serve in bowls topped with shredded Mexican cheese and chopped cilantro.
Source
Original recipe: View Original