Steps:
- 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. Enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Brandy Mayweather
[email protected]This recipe was easy to make and very flavorful. I would definitely recommend it.
Shofikul Mia
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The chicken is always tender and juicy, and the rice is cooked perfectly.
Saqlain saleem
[email protected]This was a great recipe! I used brown rice instead of white rice and it turned out great.
Pradeep Dushmantha
[email protected]I made this recipe last night and it was a hit! My family loved the flavors and the chicken was so tender.
Lost souls paranormal Dorset
[email protected]This recipe was easy to follow and turned out great! The chicken was tender and flavorful, and the rice was cooked perfectly. I will definitely be making this again.