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Southwest Chicken and Rice

This is our go-to easy Instant Pot meal. We make this about once a week and always have leftovers.
Print Recipe

Ingredients
  

  • 2 lbs chicken breast
  • 2 cups chicken broth
  • 1 1/2 cups brown rice
  • 1 can kidney beans
  • 1 can corn or cup of frozen corn
  • 3/4 cup salsa
  • 2 tbsp taco seasoning or packet of taco seasoning or cumin, paprika, chili powder
  • 1-2 tsp salt or to taste
  • 1 tsp pepper or to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 avocado
  • greek yogurt
  • cheddar cheese

Instructions
 

  • In the Instant Pot add rice, chicken broth, salsa, beans, corn & then add the chicken. Stir together. 
  • Add spices and stir
  • Set Instant Pot to poultry for 26 minutes (make sure vent is closed). You can also manually set to high pressure for 26 minutes. When time is done, let it naturally release for 10 more minutes.
  • Stir together inside pot to shred chicken
  • Serve with sliced avocado or guacamole. You can also top with greek yogurt (for a sour cream feel) or organic cheddar cheese.