Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups low-sodium chicken broth (, divided)
  • 1 pound boneless skinless chicken breasts
  • 1 packet taco seasoning
  • 15 ounce can black beans (, rinsed and drained)
  • 1 cup corn
  • 1 1/2 cups salsa
  • 1 1/4 cups long grain white rice (, rinsed and drained)
  • cheese
  • fresh cilantro (, chopped)
  • avocado (sliced)
  • green onion (, chopped)
  • sour cream

Instruction

  • Spray bottom of IP with non-stick cooking spray.
  • Add 1/2 cup chicken broth to bottom of IP.
  • Add chicken breasts.
  • Sprinkle chicken with taco seasoning.
  • Add black beans and corn.
  • Add salsa.
  • Add rice.
  • Add remaining 1 cup chicken broth.
  • Press rice into the liquid to make sure it’s fully submerged.
  • Set valve to sealing. Cook on Manual (high pressure) for 8 minutes.
  • Allow pressure to naturally release for 12 minutes, then turn to quick release.
  • Remove IP lid and gently FLUFF rice with a fork (Don't stir it!).
  • Place IP lid back on (with power off) for 5 more minutes to allow rice to rest while you prepare the toppings.
  • Slide rice to the side a bit to find the chicken breasts and pull them out. Shred the chicken. 
  • Add a scoop of rice mixture to a bowl. Top with some shredded chicken, and other desired toppings. Serve with tortillas, if desired.