Easy ‘dump and go’ instant-pot Mexican chicken & rice recipe. Delicious and as hands off as a meal can be!
2 cups dry brown rice
3 cups low-sodium chicken broth
1 tablespoon coconut oil
1 tsp salt (less if broth isn’t low-sodium)
1 tsp cumin
1 can (398 ml, 13.5 oz) black beans, drained & rinsed
2 chicken breasts
1 cup mild salsa (or medium/hot as desired)
1 cup shredded cheese (optional) – Can use dairy free cheese if necessary
Add rice, broth, oil, spices, & beans into instant pot.
Lay chicken breasts on top of other ingredients.
Pour 1/2 cup salsa on each chicken breast.
Shut lid, turn valve to ‘sealing’ and cook on ‘manual’, high pressure, for 24 minutes.
Quick release steam after cook time is complete.
Shred chicken breasts with 2 forks and stir into rice.
Serve, topped with shredded cheese if desired.
Instant pot will take 10-15 minutes to come up to pressure, so be sure to factor that into prep time.