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
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 2
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.
Step 3
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 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
Open the lid and stir chicken and rice. Serve in bowls topped with shredded Mexican cheese and chopped cilantro.
Ingredients
¼ teaspoon garlic powder
1 (15 ounce) can black beans, rinsed and drained
½ teaspoon seasoning salt
½ cup chicken broth
½ teaspoon chili powder
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
