Ingredients
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- 1 cup white jasmine rice
- 1 cup frozen corn
- 3/4 cup chopped onion
- 1 (14 oz.) can kidney beans, rinsed and drained
- 1 (10 oz.) can diced tomatoes and green chilis
- 2 cups water
- 1 Tbsp. taco seasoning (store-bought or homemade)
- 1 tsp. garlic powder
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 1 lb. chicken breasts
Instructions
- Add rice, corn, onion, beans, tomatoes, and water to Instant Pot and stir to combine.
- Place chicken in mixture, making sure to cover some with the liquid.
- Sprinkle seasonings over chicken, rice and bean mixture.
- Close lid, set vent to seal. Set to pressure cook on high 12 minutes.
- Allow pressure to release naturally for 5 minutes and then turn the vent to venting.
- Remove chicken and shred with two forks. Place it back in the pot, stir to incorporate and serve with optional toppings if using.
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