Ingredients:
1 1/2 tablespoons canola or vegetable oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 cup low-sodium chicken broth, divided
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
Kosher salt
Freshly ground black pepper
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
1 (16-ounce) jar salsa
1 cup long-grain white rice
1/2 cup shredded sharp cheddar cheese
1/4 cup coarsely chopped fresh cilantro (optional)
Sour Cream (optional)
Directions:
- Add the oil to the Instant Pot, turn on sauté setting, and heat until shimmering.
- Add the onion and garlic and cook, stirring occasionally, until softened, about 4 minutes.
- Stir in the chili powder and cumin and cook until fragrant, about 30 seconds.
- Add 1/4 cup of the chicken broth and cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits, and simmer for 1 minute.
- Season the chicken all over with the salt and pepper.
- Add the chicken, beans, corn, salsa, and stir to combine. Sprinkle the rice over the top.
- Pour the remaining 3/4 cup broth over the rice, but DO NOT STIR.
- Using the manual setting, set the pressure to HIGH for 10 minutes.
- Close and lock the lid. It should take the pressure cooker about 10 to 12 minutes to come to pressure and begin the 10 minute countdown.
- When the cooking time is complete, do a quick release of the pressure.
- Gently stir everything together. Divide between bowls and top with the cheese and cilantro.
Notes:
Servings: 4-6
Prep time: 5 minutes
Cook time: 20 (10 to pressure; 10 to cook)
Total time: 25
