Instant Pot Mexican Chicken and Rice Bowls

Ingredients

• olive oil
• 1 pound boneless , skinless chicken breasts, cut into 1-inch pieces
• 0.5 cups chicken broth
• 1 can corn , 15 ounce
• 1 can black beans , 15 ounce
• 1 can diced tomatoes and green chilies , 10 ounce
• 1 cup rice , rinsed until the water runs clear
• 0.5 teaspoons seasoning salt
• 0.5 teaspoons chili powder
• 0.25 teaspoons garlic powder
• 4 tablespoons shredded Mexican cheese blend , or to taste
• 2 tablespoons chopped fresh cilantro , or to taste

Instructions

1. 1

   Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Add chicken and saute until edges are lightly browned, 3 to 4 minutes. Cancel Saute mode and transfer chicken to a plate.

2. 2

   Pour chicken broth into the pot; scrape the bottom of the pot to loosen any browned bits with a spoon. Add corn, black beans, diced tomatoes with green chilies and their juices, rice, seasoning salt, chili powder, and garlic powder. Place chicken pieces on top of rice mixture.

3. 3

   Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.

4. 4

   Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 1 more minute. Unlock and remove the lid.

5. 5

   Open the lid and stir chicken and rice. Serve in bowls topped with shredded Mexican cheese and chopped cilantro.