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Chicken Burrito Bowls In Pressure Cooker

Ingredients

• Ingredients
• 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
• Topping ideas:
• cheese
• fresh cilantro , chopped
• avocado sliced
• green onion , chopped
• sour cream

Directions

Instructions
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.