Instant Pot Southwest Chicken and Rice

Ingredients

1 1/2 cups brown rice
3/4 cup salsa
1 15 oz can kidney beans, drained and rinsed
1/2 cup frozen corn
1 1/2 cups chicken stock
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cumin
1/2 teaspoon salt
2 chicken breasts (about 1 pound)
1/2 cup shredded sharp cheddar

chips, hot sauce and more cheese for serving. (Not included.)

Instructions

1- Place the brown rice, salsa, kidney beans, corn and chicken stock in the instant pot. Stir to combine.
2- Nestle the chicken breasts (leave them whole so they won't get dry during cooking) down in the rice/liquid mixture.  Sprinkle the chili powder, garlic powder, onion powder, cumin and salt partly over the chicken and partly over the liquid/rice mixture.  Spread out the spices.
3- Secure the lid and cook on HIGH PRESSURE for 24 minutes.
4- Le the pressure naturally release for 10 minutes and then quick release the rest of the pressure.  Remove the chicken and shred into bite-sized pieces.  Fluff the rice with a fork and mix in the chicken and shredded cheese.
5- Serve topped with cheese, hot sauce and chips for dipping. Enjoy!

Label (16) Instant Pot Southwest Chicken and Rice
Pour bag 1 into bottom of pot. Add chicken broth. Stir. Add chicken. Sprinkle the spice bag over the top. Cook on High Pressure for 24 min. NPR for 10 min. then QR. Serve with chips, salsa (not included), and cheese.