• 098d9bc9d2ae8710383a77a74024e527

One Pot Mexican Chicken Rice Bowls

First Meg got an Instant Pot and then Auntie T borrowed it and got one one too. These kitchen marvels make flavorful meals fast - and will most likely be a good tool for my sweet nephews during their college/bachelor years.

Prep
Cook
Serves 6people
Ingredients
1
lb boneless, skinless chicken thighs, cut into 1 inch pieces
1
can (14 oz) diced, diced tomatoes (with chilies if you prefer)
1
cup of salsa
1
small onion, diced
1
clove of garlic, smashed
1
cup fresh (or canned) corn kernels (optional)
1
cup Jasmine rice
1 1/2
tsp garlic salt
1
tsp cumin
Optional toppings:
Sour cream
Diced tomato
Diced avocado
chopped cilantro
Directions
1.
Simply throw all the ingredients into the pressure cooker (spray with oil first), give it a stir and pop the lid back on (if I have time, I saute the onions with the garlic first).
2.
Push the Poultry button and adjust the timer to 12 minutes.
3.
Prep your garnishes if you're getting fancy (cilantro, avocado, tomato, radishes, cabbage, cheese).
4.
Once pressure is released, stir the mixture to fluff the rice. Add in the 1 cup cheese and 1/3 cup chopped cilantro and stir until cheese is melted.
5.
Serve in bowls, with optional taco toppings if desired. Enjoy!
6.
Here’s the thing with the Instant Pot – and maybe you already know this – when a recipe says it takes 12 minutes, that doesn’t include the time it takes for the pot to “come to pressure.”
7.
Expect at least 10 to 15 minutes before the pot is pressurized
8.
The 12 minute timer will start to count down.
9.
This recipe tastes best when you let the pressure naturally release (another 10 to 15 minutes)
10.
Total time from actual start to finish – you’re looking at close to 45 minutes, but keep in mind, this is totally hands free cooking!

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