Santa Fe Chicken

재료

1/2 cup onion, diced

2 garlic cloves, minced

1 1/2 lb chicken breast

3/4 cup chicken broth

1 15-oz can black beans drained

1 cup frozen corn or 1 can, drained

1 1/2 teaspoon cumin

1/2 teaspoon chili powder

1 teaspoon salt

1 1/2-2 cups dry rice, cooked

방향

Cook the rice pot-in-pot in the IP according to instructions for rice. Remove pot, cover and put in oven to keep warm while using the IP for the chicken below.

Coat bottom of IP with olive oil and select Saute. Add the onion and cook about 4 minutes. Add the garlic and cook about 30 seconds. Salt the chicken and add to the instant pot browning both sides. Remove the chicken and glaze the pot with the chicken broth.

Add the tomatoes, corn, beans, and seasonings to the pot and stir. Nestle the chicken breasts into the mixture and turn off saute. Close the lid and select manual high pressure for 15 minutes. When done NR 5 minutes then QR. (Make sure chicken is 165 degrees) Open the lid and set to Keep Warm. Remove the chicken to shred it and then return it to the pot.

Serve over cooked rice with sour cream, cheese, avocado, salsa if desired.