Instant Pot Chicken Taco Bowls

• 分量: 6 servings
• 調理時間: 5 minutes
• 総時間: 25 minutes

材料

1 1/2 cups low-sodium chicken broth (, divided)

1 pound boneless skinless chicken breasts

1 packet taco seasoning

15 ounce can black beans (, rinsed and drained)

1 cup corn

1 1/2 cups salsa

1 1/4 cups long grain white rice (, rinsed and drained)

cheese

fresh cilantro (, chopped)

avocado (sliced)

green onion (, chopped)

sour cream

手順

Spray bottom of IP with non-stick cooking spray.

Add 1/2 cup chicken broth to bottom of IP.

Add chicken breasts.

Sprinkle chicken with taco seasoning.

Add black beans and corn.

Add salsa.

Add rice.

Add remaining 1 cup chicken broth.

Press rice into the liquid to make sure it’s fully submerged.

Set valve to sealing. Cook on Manual (high pressure) for 8 minutes.

Allow pressure to naturally release for 12 minutes, then turn to quick release.

Remove IP lid and gently FLUFF rice with a fork (Don't stir it!).

Place IP lid back on (with power off) for 5 more minutes to allow rice to rest while you prepare the toppings.

Slide rice to the side a bit to find the chicken breasts and pull them out. Shred the chicken.

Add a scoop of rice mixture to a bowl. Top with some shredded chicken, and other desired toppings. Serve with tortillas, if desired.

栄養

• カロリー: 299 kcal
• 脂肪総量: 2 g
• コレステロール: 24 mg
• ナトリウム: 804 mg
• 炭水化物総量: 52 g
• 食物繊維: 7 g
• 糖質総量: 3 g
• タンパク質: 17 g