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
Combine all the ingredients in the pressure cooker, lock lid and seal.
In manual mode cook on high pressure for 25 minutes.
Open lid and remove chicken. Shred. Add back into pressure cooker.
Enjoy about 1 cup of recipe and add toppings.
Nutrition per Serving: Calories 178, Fat 4g, Carbs 18g, Fiber 4g, Sugars 3g, Protein 18g