Tonights dinner was one that went over so well that once my family ate it all they immediately requested I make it again and I threw another batch together! Back to back Instant Pot dinners. I was actually pretty happy to do it because now I have leftovers I can enjoy for lunch.
What you need:
1 tablespoon olive oil
1 small onion, diced (about 1 cup)
1 T garlic minced
1 teaspoon chili powder
1 teaspoon Kosher salt
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 (15.5 ounce) can black beans, rinsed
1 cup brown rice uncooked
1 cup salsa, I used Fresh Peach Mango Salsa
1 1/3 Cup Chicken Broth
1/4 cup chopped cilantro for serving, optional
1/4 cup shredded mexican cheese serving, optional
What you do:
Set electric pressure cooker to the saute setting. Heat 1 T oil, add the onion and cook about two minutes. Add the garlic and cook an additional minute. Add chili powder and salt. Stir to combine. Add the chicken, black beans, rice and salsa. Stir. Pour chicken broth over the mixture.
Lock the lid in place. Set a 30 minute cook time on high pressure.
Once the cook time completes, quickly release the pressure.
Open the lid away & Stir rubber spatula.
Serve with chopped cilantro and grated cheddar.
RECIPE ADAPTED FROM: IP FOODIE
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