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This is designed to be another "Chop and Drop" Instant Pot recipe with minimal prep, no sautéing, but yields huge flavor and plenty to feed a group.
Ingredients:
Ingredients:
2 pounds chicken (see notes)
1 cup rice
1 large (or 2 medium) onion
1 can corn (rinsed and drained)
1 can black beans (rinsed and drained)
1 jar salsa
2 tsp salt
1 tsp Black Pepper
1 1/2 tbsp Mexican chili powder
1 tbsp ground cumin
Fresh Dill
1 Garlic clove
3/4 cup water
It is important to layer the ingredients in the Instant Pot bowl in the order below.
Directions:
Directions:
Chop onions into medium sized pieces and add to bowl
layer chicken pieces on top of onions
Sprinkle the Chili Powder, Cumin, salt and pepper overtop the chicken
Drain and rinse can of corn and sprinkle across the top of the chicken
Drain and rinse can of black beans and sprinkle across the top of the chicken
Sprinkle 1 cup of rice across beans and corn
Pour 3/4 cup of water into pot
Pour jar of salsa over top of rice and spread evenly
Close and seal the pressure cooker. Set on high pressure.
Set timer for 15 min.
Do a quick release of the pressure.
Carefully remove the chicken pieces - they will be fall apart tender. Shred the meat and return to the pot.
Stir to combine everything
Serve hot in a big bowl with a smile!
Notes:
Notes:
Chicken - you can use anything. For the easiest prep, we use boneless, skinless chicken breasts. If you use skin-on pieces, it will likely provide great flavor, but you will want to fish out and remove the skin after cooking.
You can also use pork - just use fairly lean pork.
Corn and black beans can be adjusted to your taste. Pinot beans and other beans perfectly fine.
Toppings to consider - pickled jalapeños, chopped green onion, sour cream, and grated cheese
Serve and eat it as a bowl or wrap in tortillas for a burrito. You can make breakfast burritos with scrambled eggs and the burrito bowl mixture along with cheese - wrap it in a burrito and enjoy.
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