Instant Pot Chicken Breast

Ingredients

• 🫒1 1/2 tbsp Vegetable oil
• 🧅1 medium Yellow onion, diced
• 🧄2 cloves Garlic, minced
• 🌿1 tbsp Chili Powder
• 🌿1 1/2 tsp Ground cumin
• 🍗1 cup Chicken broth, divided
• 🍗1 1/2 pounds Boneless, skinless chicken thighs or breasts cubed
• 🧂To taste Salt
• 🧂To taste Pepper
• 🫘1 - 15 oz can Black beans, drained and rinsed
• 🌽1 cup Frozen corn
• •1 - 16 oz jar Salsa
• •1 cup Long grain rice
• 🧀1/2 cup Shredded sharp cheddar cheese
• 🌿1/4 cup Coarsely chopped cilantro

Instructions

1. 1Add the oil to the Instant Pot, turn to saute setting, and heat until shimmering. Add the onion and garlic, cook until softened about 4 minutes, stirring occasionally. Stir in the chili powder and cumin, cook until fragrant, about 30 seconds. Add 1/4 cup of the chicken broth and cook, gently scrapping the bottom of the pot with a wooden spoon to loosen any stuck on bits, and simmer for 1 minute.
2. 2Season the chicken all over with salt and pepper. Add the chicken, beans, corn, salsa, stir to combine. Sprinkle the rice over the top. Pour remaining 3/4 cup of broth over the rice, but do not stir. Close and lock the lid. Using the manual setting, set the pressure to high for 10 minutes. It should take the Instant Pot about 10-12 minutes to come to pressure and begin the 10 minute countdown. When the cooking time is complete, do a quick release of the pressure.
3. 3When the pin drops, open the lid and gently stir everything together. Divide between bowls and top with cheese and cilantro.