Instant Pot Chicken Taco Bowls

Bahan-bahan

1 1/2 cups low-sodium chicken broth , divided

1 pound boneless skinless chicken breasts

1 packet taco seasoning

15 ounce can black beans , rinsed and drained

1 cup corn

1 1/2 cups salsa

1 1/4 cups long grain white rice , rinsed and drained

Topping ideas:

cheese

fresh cilantro , chopped

avocado sliced

green onion , chopped

sour cream

Petunjuk

Spray bottom of IP with non-stick cooking spray.

Add 1/2 cup chicken broth to bottom of IP.

Add chicken breasts.

Sprinkle chicken with taco seasoning.

Add black beans and corn.

Add salsa.

Add rice.

Add remaining 1 cup chicken broth.

Press rice into the liquid to make sure it’s fully submerged.

Set valve to sealing. Cook on Manual (high pressure) for 8 minutes.

Allow pressure to naturally release for 12 minutes, then turn to quick release.

Remove IP lid and gently FLUFF rice with a fork (Don't stir it!).

Place IP lid back on (with power off) for 5 more minutes to allow rice to rest while you prepare the toppings.

Slide rice to the side a bit to find the chicken breasts and pull them out. Shred the chicken.

Add a scoop of rice mixture to a bowl. Top with some shredded chicken, and other desired toppings. Serve with tortillas, if desired.

Catatan

*This recipe is for use in a 6 QUART INSTANT POT. If using a larger instant pot, In step 2, add an additional 1/2 cup of chicken broth to the bottom of the pot (1 cup total in step 2).

Trued this recipe on 02/03/2020. I added a diced onion, and two diced peepers. Dices were big. I added a jar of jalapeño’s. I also added a handful of grated cheddar once itd cooked.

The just cooked version was juicy And hot and lovely. Not tried the reheated version yet but I’m expecting good things. It’s very filling.