Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra virgin olive oil
  • ½ cup onion (diced)
  • 2 pounds boneless skinless chicken breasts (cut into cubes)
  • 3 tablespoons taco seasoning
  • 1 teaspoon sea salt
  • 2 cups chicken stock
  • 1 ½ cups canned black beans (rinsed and drained)
  • 1 ½ cups frozen corn kernels (or one can of corn, drained)
  • 1 ½ cups salsa
  • 2 cups jasmine rice (rinsed well of excess starch)
  • 1 ½ cups cheddar cheese (grated)

Instruction

  • Turn your Instant Pot onto Saute mode, then add oil to warm. Saute diced onion until it’s translucent.
  • Add the chicken cubes, then sprinkle the taco seasoning and sea salt over the top of the chicken and stir to combine.
  • Stir in the chicken broth, canned black beans, corn kernels and salsa. Be sure nothing is stuck to the bottom of the pot or you could get a burn message.
  • Sprinkle the rice over the ingredients in the pot, pressing it down under the liquid without stirring.
  • Cook on High Pressure for 10 minutes. Allow for a natural pressure release for 5 minutes, then quick release the remaining pressure. Open the lid.
  • Carefully stir in the grated cheese.
  • Serve in bowls with toppings of your choice, if desired.