Ingredients
Method
- Pour a thin layer of chicken broth into the bottom of the Instant Pot.
- Place the chicken breasts over the broth.
- Sprinkle the taco seasoning evenly over the chicken breasts.
- Add the corn, black beans, Rotel, bell peppers, and onion on top of the chicken.
- Layer the rice over the vegetable and chicken mixture.
- Pour in the remaining chicken broth and press the rice down until it is fully submerged.
- Secure the lid and set the release valve to the sealing position.
- Cook on manual high pressure for 10 minutes, allow a 10-minute natural release, then vent any remaining pressure.
- Shred the chicken using two forks and stir to combine all ingredients.
- Serve in bowls and garnish with lettuce, tomatoes, cheese, and sour cream.
Notes
Rice Layering: I learned the hard way that you must press the rice down into the liquid without stirring it because if those grains sit on top and stay dry, they will never cook through properly.
Meat Choice: While I use breasts for a leaner meal, I have discovered that boneless chicken thighs stay incredibly juicy and are much easier to shred after the pressure cooking is done.
Leftovers: These bowls actually taste better the next day after the flavors have spent time together, so I usually store them in individual containers for up to four days in the fridge.
Veggie Prep: I like to slice my peppers and onions a bit thicker than usual so they maintain some structure and do not completely disappear into the rice during the high pressure cycle.
Serving Ideas: I always set out a big spread of cold toppings like fresh avocado, pickled jalapeños, and a squeeze of lime juice to contrast with the warm, savory rice and chicken.
Avoiding the Burn: To prevent that dreaded burn warning, I make sure to pour that first bit of broth in and ensure the bottom of the pot is clean before I start layering my ingredients.
Spice Level: I often use the spicy version of the canned tomatoes and green chilies when I want a bit more kick, but the mild version is perfect if you are cooking for kids who are sensitive to heat.