Notes
- This makes about 5 bowls. I store them in separate glass containers.
- Store the toppings separately (e.g. chopped bell peppers, cheese, avocado) and add when serving.
- I started using half chicken thighs & half chicken breasts because when I did chicken breasts only, the meat would be comparatively dry. The half & half combination has been a great balance of moisture.
- Try experimenting with combinations of rice, farro, couscous.
INGREDIENTS
- Chicken (4 boneless skinless chicken breasts and/or chicken thighs, cut into 1-inch chunks)
- Taco Seasoning (1 1.25-ounce package)
- Chicken Broth (2 cups low-sodium) (or Better Than Bouillon & 2 cups of water)
- Black Beans (1 (15-oz) can, drained & rinsed)
- Cannellini or Kidney Beans (1 (15-oz) can, drained & rinsed)
- Fresh Salsa (1-2 cups, homemade or store-bought)
- Rice (Brown or White) (1.5 cups long-grain)
- Optional: Chipotle Peppers in Adobo Sauce (1 can, these are spicy)
- Toppings:
- Chipotle Tabasco Sauce
- Bell Peppers (green, red, and/or orange, chopped)
- Avocado (sliced)
- Cheese of choice
- Jalapeños (diced)
- Sour cream
- Cilantro
EQUIPMENT
- Instant Pot®
DIRECTIONS
- Add chicken, taco seasoning, and chicken broth to a 6-qt Instant Pot and combine.
- Stir in beans and salsa.
- Add rice on top – do not stir in.
- Select manual setting; adjust pressure to high, and set time for 22 minutes. When finished cooking, quick-release pressure. Stir in cheese until melted.
- Serve immediately, garnish with avocado, bell peppers, and Chipotle Tabasco.
