Ingredients
6
6 servings
- •cooking spray
- •1 ½ (14.5 ounce) cans chicken broth, divided
- •2 chicken breasts
- •1 (1.25 ounce) package taco seasoning
- •1 (15 ounce) can ranch-style beans, rinsed and drained
- •1 (15 ounce) can corn, drained
- •1 ½ cups salsa
- •1 ¼ cups uncooked brown rice
Instructions
- Spray the inside of a multi-functional pressure cooker (such as Instant Pot®) with cooking spray. Pour in 1/2 the chicken broth. Add chicken breasts; sprinkle with taco seasoning. Add beans, corn, salsa, and rice.
- Pour remaining broth into the pot, making sure rice is submerged. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes.
- Carefully pull out chicken breasts; let rest on a cutting board. Fluff rice lightly to keep it from clumping together and cover with lid for 5 minutes more. Shred chicken with 2 forks in the meantime.
- Serve rice in bowls topped with shredded chicken.
Nutritional Facts
Per 6 servings
- Calories: 344
- Carbohydrate: 62g
- Fat: 3g
- Fiber: 8g
- Protein: 18g
- Sugar: 6g
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