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When using instant pot, especially with rice, it’s important to limit the amount of liquid or you will have a rice volcano on your counter top. Use dry rice, dry beans, and frozen chicken to help the dish cook evenly. Top with avocado for a dose of good fats and pico de gallo for the antioxidant-rich tomatoes and garlic.
2 CHICKEN BREASTS, APPROX. 12 OZ. (frozen)
½ CUP BROWN RICE, UNCOOKED
½ CUP BLACK BEANS, DRY (not soaked)
1-15 OUNCE DICED TOMATOES (read the ingredients, no added sugar)
2 TBSP MINCED GARLIC
2 TBSP CUMIN
1 TBSP ONION POWDER
2 TBSP CHILI POWDER
1-1/2 CUPS CHICKEN BONE BROTH
TOPPINGS: lettuce, cheddar cheese, avocado, pico de gallo
STEP 1:
Combine all the ingredients in the pressure cooker, lock lid and seal.
STEP 2:
In manual mode cook on high pressure for 25 minutes.
STEP 3:
Open lid and remove chicken. Shred. Add back into pressure cooker.
STEP 4:
Enjoy about 1 cup of recipe and add toppings.
Servings: 4
Nutrition per Serving: Calories 178, Fat 4g, Carbs 18g, Fiber 4g, Sugars 3g, Protein 18g
