.125teaspooncayenne pepperor more to add more heat
1.25poundsboneless, skinless chicken breasts
1cupdiced, yellow onion
2clovesfresh garlic, minced
1cupchicken stock(I am now recommending 1 cup to be safe, especially if you have a newer model)
1.25cuplong-grain, white ricerinsed and drained
15.25ounce canwhole kernel cornrinsed and drained
15ounce canblack beansrinsed and drained
16ounce jartomato salsa(a thin, watery type salsa not chunky style)
toppings of your choice
Mix the chili powder, cumin, oregano, salt, pepper, and cayenne together in a small bowl. Sprinkle both sides of the chicken breasts with with the seasoning mixture, set aside.
***This recipe was made using a 6-Quart IP Duo Instant Pot - if you have an 8 quart or an Instant Pot that was made after 2018, I highly suggest that you sauté in a separate pan on the stove, or skip that step altogether! The newer versions are much more temperamental and causing a lot of BURN notices. Also, check your manual to find the instructions for cooking rice and make sure you follow the amount of liquid/rice ratio for your particular pressure cooker.***
Plug in your pressure cooker and press the “Saute” button. Add the olive oil to the liner when the display reads “HOT”. Add the onions and cook until they start to soften, about 3 minutes.
Add the garlic, stir and cook for one minute. Pour in the chicken stock and press the “Cancel” button. Scrape the bottom of the liner to remove any browned bits.
Place the chicken breasts in the pot. Add the rice, salsa, black beans, and then the corn.
Seal the lid and check to make sure the knob is in the “Sealing” position. Press the “Manual” button, check to make sure it is High Pressure, and adjust the time to 8 minutes using the + and – buttons.
When the pressure cooker beeps, allow the pressure to release naturally for 10 minutes. Turn the knob to manually release any remaining pressure.
Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot and stir to combine.
Stir in the cilantro and serve topped with your favorite taco toppings.
I served mine in a bowl, but it would also make an amazing filling for burritos and actual tacos.
Feel free to substitute sour cream for the Greek yogurt and your favorite cheese. I need to keep mine lactose-free!
Allow additional time for the pressure cooker to come up to pressure, 10 to 15 minutes.
Not everyone will use cheese, avocado, and/or the Greek yogurt, so they have not been calculated in the nutritional information.
My only other recommendation to improve results would be to use 1 cup of chicken stock instead of the original 3/4 cup to guarantee that you have more liquid. This may lead to stickier rice, but it might lessen your chances of receiving a burn notice.