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Ingredients
- 1 Pound Boneless, Skinless Chicken Breasts, cut Into 1-Inch chunks
- 1 (1.25 Ounce) Package Taco Seasoning
- 1 Cup Low Sodium Chicken Broth
- 1 (15 Ounce) Can Corn Kernels, drained
- 1 (15 Ounce) Can Black Beans, drained and rinsed
- 1 Cup Salsa
- 1 (4.5 Ounce) Can Chopped Green Chiles
- 1 Cup Long-Grain Rice
- 1 Cup Mexican Blend Cheese, shredded
- 2 Tablespoon Fresh Cilantro Leaves, chopped
Directions
- Add chicken, taco seasoning, and chicken broth to a 6-qt Instant Pot and gently toss to combine.
- Stir in corn, black beans, salsa, and green chiles. Without stirring, add rice.
- Select manual setting; adjust the pressure to high, and set time for 10 minutes.
- When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in cheese until melted, about 1 minute.
- Serve immediately, garnished with cilantro if desired.
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