Beans, corn, and zesty tomatoes add Mexican flair to this easy, one-pot, chicken and rice dinner that goes from Instant Pot to table in under an hour.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
546 Calories
Recipe Instructions
Step 1
Pour chicken broth into the pot; scrape the bottom of the pot to loosen any browned bits with a spoon. Add corn, black beans, diced tomatoes with green chilies and their juices, rice, seasoning salt, chili powder, and garlic powder. Place chicken pieces on top of rice mixture.
Step 2
Open the lid and stir chicken and rice. Serve in bowls topped with shredded Mexican cheese and chopped cilantro.
Step 3
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
Step 4
Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 1 more minute. Unlock and remove the lid.
Step 5
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Add chicken and saute until edges are lightly browned, 3 to 4 minutes. Cancel Saute mode and transfer chicken to a plate.
Ingredients
1 (15 ounce) can black beans, rinsed and drained
olive oil
2 tablespoons chopped fresh cilantro, or to taste
4 tablespoons shredded Mexican cheese blend, or to taste
1 (15 ounce) can corn, drained
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 (10 ounce) can diced tomatoes and green chilies, undrained
