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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
Lindsay Brin holds a degree in Exercise Science and has over 20 years of experience helping women, especially women over 40, build strength and redefine what fitness means for life. She has certified Pilates instructors and CPTs across the U.S. and developed a fitness course accredited by National Academy of Sports Medicine (NASM) and American Council on Exercise (ACE).
But her most transformative learning came after 40, when she began experiencing perimenopause. Lindsay immersed herself in the science of aging, hormones, walking, HIIT, and strength training—ultimately developing a method that works with your body, not against it.
This is now the foundation of Moms Into Fitness, which has helped over 85,000 women rebuild strength, renew energy, and create lasting results.
