Ingredients
2 chicken breasts
1 cup rice
1 1/4 cups chicken broth
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
1/2 cup corn (optional)
1/2 cup black beans (optional)
Toppings: shredded cheese, sour cream, salsa, fresh cilantro
Instructions
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Place the chicken breasts, rice, chicken broth, chili powder, cumin, garlic powder, salt, and pepper into the Instant Pot.
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Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
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Allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
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Shred the chicken using two forks and mix it with the rice.
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Stir in corn and black beans (optional).
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Serve in bowls and top with shredded cheese, sour cream, salsa, and fresh cilantro.
Notes
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or stovetop.
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Use brown rice, frozen chicken, or other vegetables for variations. Adjust cooking times accordingly.
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Make it spicier by adding chili flakes or jalapeños.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Weeknight Meals, Instant Pot Recipes
- Method: Instant Pot, Pressure Cooking
- Cuisine: Mexican, American
- Diet: Gluten Free
