Instant Pot Southwestern Chicken and Rice

Ingredients

• 1.5 Cups brown rice
• 3/4 Cup salsa
• 15oz can kidney beans, drained and rinsed
• 1 Cup frozen corn
• 1.5 Cups chicken broth
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cumin
• 1/2 teaspoon salt
• 2 chicken breasts (about 1 pound)
• 1/2 cup shredded sharp cheddar
• Chips (optional)

Directions

• Place the brown rice, salsa, kidney beans, corn and chicken stock in the instant pot. Stir to combine.
• Nestle the chicken breasts (leave them whole so they won't get dry during cooking) down in the rice/liquid mixture.
• Sprinkle the chili powder, garlic powder, onion powder, cumin and salt partly over the chicken and partly over the liquid/rice mixture. Spread out the spices and mix some in with the liquid with spoon. (This doesn't have to be precise. Just get some in with the rice and some on the chicken.)
• Secure the lid and cook on high pressure for 24 minutes (select Manual and then dial up or down to get to the correctly number of minutes; the IP will start on it’s own).
• Let the pressure naturally release for 10 minutes and then quick release the rest of the pressure. Remove the chicken breasts and shred into bite-sized pieces. Fluff the rice with a fork and mix in the chicken and shredded cheese.
• Serve topped with cheese, hot sauce and chips for dipping.

Notes

• You really just throw everything in the instant pot and let it cook.
• Good with tortilla chips
• WITH FROZEN CHICKEN: Just keep the cook time the same. The long cook time is to ensure the rice cooks through so frozen or fresh chicken will work. It may take a few extra minutes for the pressure to come up, but the recipe will turn out great.

Instant Pot Salsa Chicken 1 1/2 cups brown rice 3/4 cup salsa 1 15 oz can pinto beans 1 1/2 cups frozen corn 1 1/2 cups chicken broth (I use water) 1-2 whole chicken breast (can be frozen but not stuck together)

1 tsp chili powder 1/2 tsp garlic powder 1/4 tsp cumin 1/2 tsp salt

Cheddar cheese to put on top of servings after cooked

1) Combine all in instant pot (not cheese), nestle chicken breasts down into mixture in middle not touching, liquid doesn’t have to completely cover 2) Set Manual (high pressure) 24 mins 3) 10 mins keep warm natural release 4) Remove chicken and shred, mix back in

Add cheese, you can eat these plain in a bowl or with nacho chips, I sometimes put them in wraps with lettuce and chili sauce.