Instant Pot Mexican Chicken and Rice Bowls

Ingredients and Weight:

• 1 pound boneless, skinless chicken breasts
• 1 onion, chopped (1 cup)
• 2 cloves garlic, minced
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1 (4-ounce) can diced green chiles
• 1 (10-ounce) can diced tomatoes with green chiles
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup brown rice
• 1 1/2 cups chicken broth
• Toppings, such as shredded cheese, sour cream, salsa, and guacamole (optional)

Preparation Time:

10 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (simple)

Preparation Method Steps:

1. Place the chicken breasts in the Instant Pot insert.
2. Add the onion, garlic, black beans, corn, green chiles, tomatoes, cumin, chili powder, salt, and pepper to the pot.
3. Stir in the brown rice and chicken broth.
4. Secure the lid on the Instant Pot and set the valve to "sealing."
5. Cook on high pressure for 10 minutes.
6. Once the cooking time is complete, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
7. Remove the chicken breasts from the pot and shred them using two forks.
8. Stir the shredded chicken back into the rice mixture.
9. Serve in bowls with desired toppings.

Nutritional Information:

• Calories: 400
• Fat: 10 grams
• Protein: 30 grams
• Carbohydrates: 50 grams
• Fiber: 5 grams

Dish Characteristics:

• Savory and flavorful
• Customizable with a variety of toppings
• Easy to make in one pot
• Perfect for a quick and easy weeknight meal

User Comments:

• "This dish was so delicious and easy to make! The flavors were amazing and the chicken was so tender."
• "My family loved this recipe. It was a great way to use up leftover chicken."
• "I added some extra vegetables to this dish, like bell peppers and zucchini. It turned out great!"

Special Precautions and Tips:

• Be careful when handling the hot lid and insert of the Instant Pot.
• If you don't have an Instant Pot, you can cook this dish in a regular pot on the stovetop. Just simmer for 20-25 minutes, or until the chicken is cooked through and the rice is tender.