Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This is delicious, healthier combination for an easy (albeit not necessarily quick) dinner. Top bowls with sour cream, shredded Mexican blend cheese, sliced green onions, fresh cilantro, guacamole (or chopped avocado), or whatever else you might like - be creative and have fun!

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Recipe Summary

cook:
35 mins
additional:
17 mins
total:
1 hr 2 mins
prep:
10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Spray the inside of a multi-functional pressure cooker (such as Instant Pot®) with cooking spray. Pour in 1/2 the chicken broth. Add chicken breasts; sprinkle with taco seasoning. Add beans, corn, salsa, and rice.

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  • Pour remaining broth into the pot, making sure rice is submerged. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes.

  • Carefully pull out chicken breasts; let rest on a cutting board. Fluff rice lightly to keep it from clumping together and cover with lid for 5 minutes more. Shred chicken with 2 forks in the meantime.

  • Serve rice in bowls topped with shredded chicken.

Cook's Notes:

Substitute black or kidney beans for the ranch beans, if desired.

I used frozen chicken breasts!

Nutrition Facts

344 calories; protein 17.7g; carbohydrates 62.1g; fat 2.9g; cholesterol 22.5mg; sodium 1820.7mg. Full Nutrition
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