Pressure Cooker Chicken and Rice Mexican Bowls

1. 1

   Turn on a multi-functional pressure cooker (such as an Instant Pot) and choose the Saute function. Heat olive oil in the pot. Add the chicken and cook, stirring, until the edges are lightly browned, 3 to 4 minutes. Cancel Saute and move the chicken to a plate.

2. 2

   Pour the chicken broth into the pot and scrape the bottom with a spoon to loosen any browned bits. Add the corn, black beans, diced tomatoes with green chilies and their juices, rice, seasoning salt, chili powder, and garlic powder. Place the chicken pieces on top of the rice mixture.

3. 3

   Close and lock the lid. Set to high pressure according to the manufacturer's instructions; set the timer for 7 minutes. Allow 10 to 15 minutes for the pressure to build.

4. 4

   Use the natural-release method according to the manufacturer's instructions for 10 minutes. Carefully release the remaining pressure using the quick-release method according to the manufacturer's instructions, about 1 more minute. Unlock and remove the lid.

5. 5

   Open the lid and stir the chicken and rice. Serve in bowls topped with shredded Mexican cheese and chopped cilantro.

• Calories 684.42 kcal High
• Protein 44.51 g Good Source
• Carbs 67.92 g Moderate
• Total Fat 25.5 g High
• Saturated Fat 5.74 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 91.93 mg High
• Sodium 921.21 mg High
• Fiber 6.83 g Good Source
• Sugar 11.53 g High
• Added Sugar 0.25 g Low Source
• Calcium 276.0 mg Good Source
• Iron 4.7 mg Good Source
• Potassium 165.15 mg Low Source
• Vitamin A 306.15 mcg_rae Good Source
• Vitamin C 2.13 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄