Ingredients
Scale
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup low sodium chicken broth
1 (1.25-ounce) package taco seasoning
1 (15-ounce) can corn kernels, drained
1 (15-ounce) can black beans, drained and rinsed
1 cup salsa, homemade or store-bought
1 (4.5-ounce) can chopped green chiles
1 cup long-grain white rice
1 cup shredded Mexican blend cheese
2 tablespoons chopped fresh cilantro leaves
Instructions
- Add the chicken, chicken broth, and taco seasoning to your 6-quart Instant Pot and give it a quick toss to coat the chicken evenly.
- Next, stir in the corn, black beans, salsa, and green chiles. Then sprinkle the rice over the top, but don’t stir it in (this helps prevent the dreaded burn notice).
- Seal the lid and set your Instant Pot to Manual (High Pressure) for 10 minutes. Once it’s done, do a quick release following your model’s instructions.
- Open the lid and stir in the shredded cheese until it’s melted and creamy, just takes about a minute.
- Scoop into bowls, garnish with fresh cilantro if you’d like, and serve it up warm!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Mexican