Ingredients

The following ingredients have 4 Servings
  • 4-5 uncooked boneless, skinless breasts (if large, cut in half)
  • 1-2 packets taco seasoning (1 for mild flavor, 2 for more flavor)
  • 1 15 oz can black beans, drained and rinsed
  • 1 12 oz bag frozen corn
  • 1 15.5 oz jar salsa
  • 3 cups uncooked jasmine rice (rinsed)
  • 3 cups water or chicken broth
  • cheddar cheese
  • cilantro (optional)
  • sour cream (optional)

Instruction

  • Add one cup of liquid (water or broth) to the bottom of the pot.
  • Place chicken breasts in bottom of pressure cooker on top of the liquid. Sprinkle with taco seasoning. Top with beans and corn. Then, pour salsa over everything.
  • Add rice, then remaining liquid (water or broth). 
  • Cook on manual high pressure for 12 minutes, then use quick release to release the pressure.
  • Once the pressure has been fully released, remove lid carefully.
  • Shred chicken. Serve immediately. Top with cheddar cheese, cilantro, and sour cream as desired