Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1.5 cups long-grain white rice, rinsed
  • 1 cup low-sodium chicken broth
  • 1 cup chunky salsa
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 15 oz can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 medium yellow onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced

Instructions:

  1. Set the Instant Pot to Sauté mode. Add olive oil and sauté the diced onion for 3 minutes until they become translucent and fragrant.
  2. Stir in the cumin, chili powder, and garlic powder. Add the cubed chicken and sear for 2 minutes until the edges are lightly browned.
  3. Pour in the chicken broth. Use your spatula to scrape all the brown bits (fond) off the bottom until the base is completely clean. Note: This is the most critical step to prevent the Burn error.
  4. Layer the black beans and corn over the chicken. Pour the chunky salsa on top until the chicken is fully covered.
  5. Spread the rinsed white rice evenly across the surface. Do not stir. Press the rice gently into the liquid until it's submerged but not mixed.
  6. Seal the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes.
  7. Perform a quick pressure release (QPR) immediately until the pin drops, then open the lid.
  8. Stir the mixture gently. Use two forks to shred any larger pieces of chicken until the texture is consistent.
  9. Stir in the fresh lime juice and chopped cilantro until the colors are vibrant.