rice

September 21, 2021 Dairy Free

Instant Pot Chicken and Rice Soup

Cooler weather calls for a rich, delicious, filling, comforting dinner, and this Instant Pot chicken and rice soup totally fits the bill! Juicy chicken, tender white rice, hearty vegetables, and a light seasoning, all cooked to perfection in the pressure cooker.

What Makes This Recipe So Good

It’s nutritious, filling, and full of delicious flavors and textures. Instant Pot chicken and rice soup comes out thick and creamy without adding any dairy at all, thanks to the starches in the rice.
It’s super easy to make! Everything gets cooked right in the Instant Pot. I mean everything! Brown the chicken in the Instant Pot, sauté the veggies in the Instant Pot, even the rice goes into the pressure cooker uncooked and comes out perfectly tender and fluffy.

Key Ingredients

Long-Grain White Rice – I really recommend using white rice, and not brown rice or instant rice. Why does it matter? It’s all about the cook times! The cook times vary depending on the type of rice you use. Brown rice typically takes longer, which can overcook the chicken. If you use instant rice, you won’t need as long of a cook time, which may give you undercooked chicken.

Chicken Breasts – Boneless, skinless chicken thighs will work, too. The recipe will be a little more flavorful since thighs are a fattier cut of chicken than chicken breasts. Just be sure to cook the thighs all the way through before eating!

Vegetables – Feel free to change up the types of vegetables you use. You could also stick with the classic carrots, celery, and onion, and just increase or decrease the quantities used based on your tastes. If you decide to add something like spinach (yum) be sure to add it after the cook time so it doesn’t overcook.

Chef’s Tips

Forget to thaw the chicken? No problem. In a pinch, you can actually use frozen chicken in your Instant Pot chicken and rice soup. Skip step 1 of the instructions below, and add the frozen chicken with the rice in step 5. You may need to add 2-3 minutes to the cook time to ensure the chicken is cooked through. After releasing the pressure, shred the chicken in the Instant Pot or take it out and chop it on a cutting board, then return it to the soup.
A little squeeze of lemon juice can really brighten up the flavors in the soup. Totally optional, but definitely worth a try! Add it to the soup once you’ve released the pressure.
The seasoning in this soup is very simple – salt, pepper, and some fresh herbs. Feel free to add your favorite spices and herbs to your Instant Pot chicken and rice and really make it your own!

Instant Pot Chicken and Rice Soup in a white bowl, taken from above

You’ll Fall for These Instant Pot Recipes

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Print Recipe

Instant Pot Chicken and Rice Soup

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Main Course, Soup

Cuisine: American

Keyword: healthy meal ideas, one pot meal, pressure cooker

Servings:

Calories: 363kcal

Author: Cheryl Malik

Equipment

Cutting board & sharp knife
Instant Pot
Large bowl

Ingredients

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts
salt to taste
pepper to taste
1 stalks celery sliced
2 carrots sliced into coins
1 medium onion diced
4 cloves garlic minced
1 teaspoon fresh rosemary chopped
1 teaspoon fresh thyme chopped
¾ cup uncooked long-grain white rice
5 cups chicken broth or vegetable broth

Instructions

Trim chicken and cut into bite-sized pieces. Season lightly with salt and pepper.
Set Instant Pot to Sauté mode. Add olive oil to Instant Pot and heat 2 minutes. After 2 minutes, add chicken pieces, working in batches as needed, and brown all pieces on every side. Be careful not to overcrowd Instant Pot.
Transfer browned chicken to large bowl and set aside. Add celery, carrots, onion, and garlic to Instant Pot. Sauté another 2 minutes, then add rosemary and thyme and sauté 1 additional minute.
Add white rice and chicken broth to Instant Pot with vegetables. Return browned chicken pieces to pot and stir everything well.
Secure lid on Instant Pot with valve in sealing position. Set to Manual High Pressure for 13 minutes. After cook time is up, Natural Release pressure for 10 minutes, then Quick Release any remaining pressure. Taste and add additional salt and pepper as needed. Serve warm.

Notes

Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

September 9, 2021 Asian

Beef Vindaloo

This beef vindaloo is amazingly rich and spicy! It’s an easy yet delicious curry that comes together in just one skillet.

What Makes This Recipe So Good

It’s a restaurant-quality dish that’s easy enough to make at home! With just one skillet you’ll have a homemade Indian curry. Throw this recipe together in the same amount of time it’d take you to drive and order it out!
It’s intensely flavorful and delicious! This beef vindaloo is jam-packed with warming spices and irresistible flavor.
You can easily customize it to your spice preferences. This recipe yields a very spicy vindaloo, however you can use less spice if you’d like. And if you’re spice-obsessed, then go ahead and add a few more dashes of cayenne pepper (that is, if you dare).

Key Ingredients

Beef Chuck – Vindaloo can be made with a variety of meats such as chicken, pork, or even lamb. Though this beef version is my personal favorite. You can either purchase pre-chopped beef chuck, sometimes referred to as “stew meat” or chop the beef yourself at home. Either way, aim for even-sized beef chunks to ensure even cooking.

Garam Masala – This spice blend is popular in Indian cuisine. Garam masala consists of a variety of flavorful spices such as cinnamon, cardamom, coriander, and cloves. If you don’t have a jar of this delicious spice blend in your kitchen, then I highly recommend you pick one up next time you’re at the grocery store. Garam masala contributes a ton of flavor to this beef vindaloo and is an integral part of this dish!

Chef’s Tips

In the third step of this recipe, cook the onions for the full 15 minutes. Cooking down the onions in this dish will give it an incredible depth of flavor. Don’t rush this step, and feel free to add small amounts of water to the skillet to prevent burning!
For low spice tolerance, leave out the cayenne pepper altogether. This recipe is already pretty spicy and the cayenne pepper takes it to a whole other level. Therefore, if sharing with little ones or simply the spice-intolerant, ditch the cayenne pepper!
Serve this beef vindaloo however you’d like! I enjoy mine with a side of rice and some warm naan bread.

beef vindaloo in a dish with spices, cilantro, and rice on the side

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Print Recipe

Beef Vindaloo

This beef vindaloo is amazingly rich and spicy! It's an easy yet delicious curry that comes together in just one skillet.

Prep Time5 mins

Cook Time40 mins

Total Time45 mins

Course: Main Course

Cuisine: Indian

Keyword: curry, one pan recipe, restaurant-style

Servings: servings

Calories: 546kcal

Author: Cheryl Malik

Equipment

Large skillet

Ingredients

2 pounds beef chuck cut into 2-inch cubes
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons vegetable oil
1 onion chopped
3 garlic cloves minced
2 teaspoons garam masala
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon turmeric
½ teaspoon ground mustard
½ teaspoon cayenne pepper
½ teaspoon ground ginger
½ teaspoon cinnamon
2 tablespoons tomato paste
¼ cup apple cider vinegar
1 cup beef stock
rice for serving

Instructions

Season beef chuck with salt and pepper, toss to coat.
Heat vegetable oil in a large skillet over medium-high heat, add in the beef chuck and cook for 6 minutes or until brown. Remove from skillet and set aside.
Reduce heat to medium, add in onion and cook for 15 minutes stirring frequently.
Add in garlic and cook for 2 minutes, then add in garam masala, cumin, paprika, turmeric, ground mustard, cayenne pepper, ground ginger, and cinnamon. Stir for 1 minute or until very fragrant.
Stir in tomato paste then add in the apple cider vinegar. Cook for 2-3 minutes or until brown bits become unstuck from the bottom of the skillet.
Pour in the beef stock and add in the beef chuck, bring to a boil then reduce to a simmer for 20 minutes. Serve over rice.

Notes

Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving out of 4, not including rice. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

March 2, 2021 Asian

Beef with Garlic Sauce

Our beef with garlic sauce is the easy, hearty dish you’ve been looking for! This simple stir fry gives you tender, juicy beef and crisp broccoli in a flavorful garlic sauce. Serve it on a bed of rice or noodles for a delicious Asian-inspired meal.

What Makes Beef This Recipe So Good

It’s ready to eat in no time at all. Less than 20 minutes on the stovetop is all you need to come up with a delicious, filling, healthy dinner you’ll enjoy eating!
There’s really very little work involved. You can make your prep even easier by using pre-minced garlic and pre-chopped broccoli, too.
It’s naturally low carb! Pair it with a side of this cauliflower fried rice for an incredible Chinese takeout copycat that won’t mess up your macros. Keto: If you’re keto, know that this recipe contains cornstarch, which is not keto-friendly due to its high glycemic index. Since it’s a small amount, you may decide it’s fine for you, or you may be more comfortable substituting. We haven’t tried them, but you may be able to use very small amounts (less than 1 tablespoon) of almond flour, xanthan gum, psyllium husk, or glucomannan powder with success.

Key Ingredients

Beef – The key to the best beef with garlic sauce is to use the best beef. Flank steak and sirloin will be way more tender than cheaper cuts of beef.

Cornstarch – You might be tempted to skip this step, but don’t! It really makes a difference. Velveting coats the beef in a protective layer of cornstarch so it doesn’t overcook, and no one wants overcooked, tough, dry beef with garlic sauce.

Chef’s Tips

If you’re serving your beef with garlic sauce on a bed of rice, cook your rice before starting the beef recipe. The beef and broccoli will cook faster than the rice, so if you start them at the same time, you’ll be waiting a while to eat!
When you slice your beef into strips, make sure you cut against the grain of the meat. This way, you break up the muscle fibers and end up with tender meat. Cutting with the grain leaves you with chewy, tough meat.
Garlic burns quickly, so keep a close eye on it and never stop stirring. You only want it golden and fragrant before you move on to the next step.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Beef with garlic sauce in a bowl with chopsticks

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Print Recipe

Beef with Garlic Sauce

Our beef with garlic sauce is the easy, hearty dish you've been looking for! This simple stir fry gives you tender, juicy beef and crisp broccoli in a flavorful garlic sauce. Serve it on a bed of rice or noodles for a delicious Asian-inspired meal.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Main Course

Cuisine: Asian

Keyword: chinese food, stir fry, take out

Servings: servings

Calories: 219kcal

Equipment

Large bowl
Large skillet or wok

Ingredients

1 pound flank steak or sirloin cut into small, short strips
1 tablespoon cornstarch plus more as needed
1 tablespoon sesame oil
1 tablespoon garlic minced
½ tablespoon ginger grated
2 cups broccoli chopped into bite-sized pieces
2 tablespoons soy sauce
⅓ teaspoon garlic powder
⅛ teaspoon pepper
1 cup rice cooked, optional, for serving
white sesame seeds optional, for garnish
green onions optional, for garnish

Instructions

Place beef in large bowl and add cornstarch. Toss until beef is lightly coated, then set aside.
In large skillet over medium-high heat, warm sesame oil until it begins to shimmer, then add garlic. Stirring frequently, cook garlic until golden and fragrant, approximately 1 minute.
Add ginger to skillet. Cook approximately 1 minute.
Stir in beef. Cook approximately 4 minutes, then add broccoli, soy sauce, garlic powder, and pepper. Stir to coat. Cook until meat is browned and broccoli is bright green.
Remove from heat. Serve alone or over rice or noodles. Garnish with sesame seeds and green onions (optional).

Notes

Recipe yields approximately 4 servings. Nutritional values shown reflect the information for 1 serving out of 4. Nutritional information shown does not include rice, sesame seeds, or green onions. Macros may vary slightly depending on specific brands of ingredients used.

To determine the size of one serving, prepare the recipe as instructed, then weigh the entire finished recipe. Divide the total weight of the recipe (not including the weight of the bowl, pot, or plate the food is in) by 4. Result will be the weight of one serving.

Nutrition

February 16, 2021 Instant Pot

Instant Pot Sushi Rice

Instant Pot sushi rice is the easiest way to get consistently fluffy, flavorful rice anytime you’re in the mood for homemade sushi rolls or bowls. It’s a little sweet, a little sour, and a lotta delicious.

White sushi rice in a small silver bowl, taken from the side

What Makes This Method So Good

Using the Instant Pot is a total game-changer, especially when it comes to rice. It’s so much faster than a stove-top method, and it gives you consistently perfect rice every time.
It’s fluffy, sticky, and a little firm – everything you want in sushi rice.
Flavored with a light rice-vinegar-mixture, it has just enough flavor to compliment any of your other sushi ingredients without overpowering.

Key Ingredients

Sushi Rice – Japanese-style short-grain white rice is the ideal sushi rice because it’s a little sticky and plumps up beautifully. Jasmine or basmati rice are similar, but not quite the same, so stick to anything short-grain or specifically labelled “sushi rice”.

Rice Vinegar – Don’t sleep on this! Rice vinegar gives the sushi rice that slightly sour, tangy flavor that we all know and love. If you leave this out, your rice will taste pretty bland. Use an unseasoned rice vinegar, which doesn’t contain added salt or sugar, since we’re adding our own in this recipe.

Chef’s Tips

Don’t skip the pre-cook rinse to remove any dirt and starches on the outside of the rice. Be sure to rinse until the water runs completely clear. Don’t over-rinse, though, as oversaturating the rice may change the texture.
The sugar and salt need to fully dissolve in the oil & vinegar mixture. If you need to, you can heat the mixture a little to make sure everything incorporates fully.
If you can, avoid using metal bowls or utensils when you’re mixing the liquids or letting the rice cool before serving. Some metals can react with the vinegar, giving your rice a funky taste. Metal bowls also heat up very quickly, so if you’re letting your rice cool in a metal bowl, you may be inadvertently warming it longer, which can change the consistency of your rice. Metal spoons can damage the rice, too.
Don’t stir the liquid into the rice, as the stirring motion can damage the rice and make it mushy. Instead, just gently fold the liquid in until it’s well incorporated.

What Do We Mean By “Healthy?”

Overhead photo of white sushi rice in a small silver bowl

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Print Recipe

Instant Pot Sushi Rice

Instant Pot sushi rice is the easiest way to get consistently fluffy, flavorful rice anytime you're in the mood for homemade sushi rolls or bowls. It's a little sweet, a little sour, and a lotta delicious.

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Basics, Side Dish

Cuisine: Asian

Keyword: easy recipe, pressure cooker, sticky rice

Servings: servings

Calories: 216kcal

Author: Cheryl Malik

Equipment

Instant Pot
Small glass bowl
Wooden mixing spoon
Damp towel

Ingredients

1 cup Japanese sushi rice
1 ¼ cups water
3 tablespoons rice vinegar unseasoned
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon avocado oil

Instructions

Rinse rice for approximately 3 minutes, until water runs clear. Add rinsed rice and 1 ¼ cups water to Instant Pot. Stir to combine.
Place lid on Instant Pot and set valve to Sealing position. Cook on Manual High pressure for 10 minutes, then Natural Release for 10 minutes. Remove lid. Fluff rice with fork.
In small bowl, whisk together rice vinegar, salt, white sugar, and oil. Gently fold liquid mixture into rice. Let rice come to room temperature before using. Keep rice covered with damp towel if not using immediately.

Notes

We used a 6-quart Instant Pot for this recipe.

Recipe yields approximately 4 servings. Nutritional values shown reflect information for 1 serving. Macros may vary slightly depending on the specific brands of ingredients used.

Nutrition

May 12, 2020 Dairy Free

Instant Pot Basmati Rice

Light, fluffy, and perfectly cooked, this basmati rice is just delicious! The Instant Pot makes the most tender rice you’ve ever made, and it couldn’t be easier.

Fragrant, long-grained basmati rice is the perfect accompaniment to all of our favorite Indian dishes. Cooking it in the Instant Pot ensures that it’s always fluffy, tender, and perfectly cooked.

Try it in our chicken tikka masala or chickpea tikka masala, Instant Pot dal, or Indian meatballs.

What You’ll Need

Basmati rice
Water
Instant Pot or pressure cooker

How To Make It

Rinse the basmati rice until the water runs clear and then drain. Add the water to the Instant Pot, then the rice. Mix them together well.
Close the lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” for 3 minutes high pressure. Wait 10 minutes or until the screen reads “L0:10” after the cooking time is complete. Set the valve to “Venting.” Open and the release the steam.
Wait a few minutes, then use a fork to fluff the rice.

Chef’s Tips

Rinsing the rice well is super important to making the perfect basmati rice. This will remove the top layer of starch from the surface, and will keep the grains from sticking together.
Don’t skip letting the Instant Pot release pressure itself before you flip the valve. The rice is still cooking a little bit!

What Do We Mean By “Healthy?”

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Print Recipe

Instant Pot Basmati Rice

This fluffy, fragrant rice is so easy to make in the Instant Pot

Course: Side Dish

Cuisine: Indian

Keyword: basics, easy recipe, under 30 minutes

Servings: servings

Author: Cheryl Malik

Cost: $1

Equipment

Instant Pot or pressure cooker

Ingredients

2 cups basmati rice
2 1/2 cups water

Instructions

Rinse rice until the water runs clear. Drain. Add water to the Instant Pot, then trice. Mix well.
Close lid and set the valve to "Sealing." Select “Manual” or “Pressure Cook” for 3 minutes high pressure. Wait 10 minutes or until the screen reads "L0:10" after the cooking time is complete. Set the valve to "Venting." Open and the release steam.
Wait a few minutes, then use a fork to fluff the rice.

Notes

Rinsing rice: This will remove the top layer of starch from the surface, and will keep the grains from sticking together.

July 30, 2019 Easy

Greek Shrimp Salad with Feta and Rice

This Greek shrimp salad with feta and rice is so light and fresh but filling! It’s easy to make and is perfect for healthy meal prep or potlucks. Rice, shrimp, feta, kalamata olives, and veggies are tossed in a garlicky, lemony dressing.

Why You’ll Love This Recipe

It is so quick, simple and easy to make.
It keeps well, so it’s perfect for meal prep lunches throughout the week.
It travels well, so it’s great to take on picnics or to potlucks.
It’s a healthy, well balanced salad that is packed full of flavor.

How To Make It

Add all of the salad ingredients, except the feta, to a large bowl and combine.
Whisk the ingredients for the dressing together in a jug.
Pour the dressing over the salad and mix well. Top with the feta.

What makes this salad Greek?

This salad is full of ingredients that you would find in a classic Greek salad recipe:

cucumber
olives
feta
tomatoes
oregano
lemon juice

I wanted to make it a hearty dish, so I replaced the usual lettuce with a rice base and the shrimp add texture and protein.

What is the salad dressing made of?

The dressing for this salad is simple but it really packs a flavor punch. Fresh lemon juice adds a freshness to the dish and garlic and oregano amp up the flavor. You can make a bigger batch of the dressing and keep in in an airtight container in the fridge for several days.

Is This Recipe Good for Meal-Prep?

This dish is more than a simple salad, it’s a great well balanced meal that is perfect for make ahead lunches. Store it covered in the fridge, or in meal prep boxes and it will be good for about 4 days. It’s a great healthy meal prep dish!

Chef’s Tips

Use brown or whole grain instead of white, for additional fiber if you wish.
The shrimp must be peeled, deveined and cooked.
Use fresh lemon juice rather than bottled – it makes all the difference!

A wooden spoon in a bowl of greek shrimp salad

Be sure to check out these other easy and healthy recipes!

I would love to hear if you have tried this Greek shrimp salad recipe – do leave me a star rating and comment down below!

Be sure to share your photos of your creations on Instagram too!

Print Recipe

5 from 1 vote

Greek Shrimp Salad with Feta and Rice

This Greek shrimp salad with feta and rice is so light and fresh but filling! It's easy to make and is perfect for healthy meal prep or potlucks.

Prep Time10 mins

Total Time10 mins

Course: Appetizer, Main Course, Salad

Cuisine: Greek

Keyword: easy greek salad recipe, greek salad with feta, greek salad with shrimp

Servings:

Calories: 407kcal

Author: Cheryl Malik

Ingredients

For the salad

2 8.8 oz bag microwave rice or 4 cups cooked rice
3/4 cups parsley chopped
1 cucumber diced
2 tomatoes seeded and diced
1 pound medium shrimp cooked
3 scallions thinly sliced
1/2 cup chopped kalamata olives chopped
6 ounces crumbled feta

For the dressing

2 cloves garlic
Juice of 1-1 1/2 lemons to taste
1/3 cup olive oil
1 tsp. salt
2 tsp. dried oregano

Instructions

Add all of the salad ingredients, except the feta, to a large bowl and combine.
Whisk the ingredients for the dressing together in a small bowl.
Pour the dressing over the salad and mix well. Gently fold in the feta.

Notes

Keep in an airtight container in the fridge 3-5 days.

Nutrition

July 12, 2019 Cuisine

Instant Pot Burrito Bowls with Chicken

These Instant Pot burrito bowls with chicken are a true one pot meal! Made entirely in the pressure cooker, they’re filling and flavorful. Loaded with rice, chicken, beans, corn, and a delicious sauce, this quick and easy Mexican-inspired dinner recipe is perfect topped with cheese and avocado.

An instant pot burrito bowl with chicken served in a white bowl.

Why You’ll Love This Recipe

They are a one pot meal.
Full of healthy and flavorful ingredients.
Quick to make in an instant pot.

Cooked burrito bowl chicken in an instant pot with a wooden spoon

What is a burrito bowl?

A burrito bowl is exactly what it sounds like – a burrito in a bowl! It contains the classic Mexican ingredients and flavors of a burrito but without a wrap. It contains:

chicken
rice
beans
salsa
corn

Along with all of the spices and peppers you would expect to find in a Mexican bowl.

Why This Recipe Is Perfect for Meal-Prep

These flavorful bowls are perfect for meal prep throughout the week. This recipe serves six, so any leftovers you have can be saved in the fridge for around 5 days. Serve some up with a salad for a quick and easy lunch option.

Instant pot burrito bowls with chicken served in two white bowls

Serving Suggestions

Part of the fun with these bowls is adding the toppings! You can’t go wrong with sliced jalapeno, avocado, sour cream and a wedge of lime. Sprinkle over cilantro for freshness.

Chef’s Tips

Use chicken breasts that are raised without antibiotics.
You can use fresh, canned or frozen corn in this recipe.
To make the dish spicier, add an extra chipotle pepper.

A fork lifting up some chicken from a white bowl

Be Sure to Check Out These Other Delicious Mexican-Inspired Recipes

I’d love to hear what you think of this recipe for Instant Pot Burrito Bowls! Be sure to leave a comment and a star rating below!

Print Recipe

4.5 from 4 votes

Instant Pot Burrito Bowls with Chicken

These Instant Pot burrito bowls with chicken are a true one pot meal! Made entirely in the pressure cooker, they're filling and flavorful.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Main Course

Cuisine: Mexican

Keyword: chicken burrito bowls, instant pot burrito bowl, instant pot mexican chicken

Servings:

Calories: 554kcal

Author: Cheryl Malik

Ingredients

1 tablespoon avocado oil
2 pounds boneless chicken breasts cubed
1 small onion diced
3 cloves garlic minced
2 chipotle peppers in adobo sauce whole
1 tablespoon adobo sauce
2 tbsp taco seasoning
1 1/2 cups chicken broth
1 1/2 cups salsa
1 cup long-grain rice rinsed and drained
1 (15.25 ounce) can black beans, drained and rinsed
1 (15.25 ounce) can corn or 2 cups corn frozen or fresh, drained
1 1/2-2 tsp salt
1/2 lime juiced

Instructions

Turn on Saute function on Instant Pot. Add oil, chicken, and onion. Cook until onion is soft and chicken is mostly opaque, about 4 minutes. Add garlic and sauté briefly. Add chipotle peppers, adobo sauce, and taco seasoning. Cook for 2 minutes, stirring frequently. Cancel Saute function.
Add broth, salsa, rice, black beans, corn, and lime juice to the pot with the chicken. Stir to combine. Close and lock the lid. Select Manual function and set timer for 4 minutes. Allow 10 minutes for pressure to build.
Carefully use the Quick Release method to release pressure. Unlock and remove the lid. Cook over sauté mode until thickened, about 3-5 minutes. It’ll seem way too soupy but trust me!
Ladle into serving bowls and garnish with desired toppings.

Notes

Keep leftovers in an airtight container up to 3 days.

Nutrition