Thanks Steph for the Instant Pot (IP) recipe!
- 1 1/2 cup 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 cup salsa
- 1 1/4 cup long grain white rice , rinsed and drained
Optional Toppings:
- cheese
- fresh cilantro , chopped
- avocado sliced
- green onion , chopped
- sour cream
Instructions
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, corn and salsa. Add rice and remaining cup of broth.
Mix well.
Set valve to sealing. Cook on Manual 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.
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.
Recipe Notes
*This recipe is for use in a 6 QUART INSTANT POT. If using a larger instant pot, In step 2, add an additional 1/2 cup of chicken broth to the bottom of the pot (1 cup total in step 2.
Source: https://tastesbetterfromscratch.com/instant-pot-chicken-taco-bowls/
