Instant Pot Mexican Chicken and Rice
2 pounds boneless skinless chicken breast halves
1 1/2 teaspoons each ground cumin and chipotle chili pepper
1 Layer the chicken, cumin, chipotle chili pepper, rice, black beans, tomatoes, green chiles and chicken broth in the Instant Pot®.
2 Cover and lock lid; ensure vent is closed per manufacturer’s directions. Select manual setting. Increase pressure to high; set time for 10 minutes.
3 Select cancel setting. Allow pressure to naturally release for 5 minutes when cooking is complete. Quick release any remaining pressure, as directed by manufacturer.
4 Insert a thermometer into chicken to read at least 165°F. Transfer chicken to a cutting board; shred meat. Return chicken to rice mixture. Gradually stir in 3 cups Pico De Queso until melted. Serve with toppings and remaining Pico De Queso Cheddar
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