Rich and full of flavor, this Southwestern chicken and rice is quick and easy to cook in the Instant Pot. This dump-and-go recipe is perfect for an easy weeknight family meal and is ready to serve in 30 minutes. This is a keeper!
White Rice | Salsa | Kidney Beans Chicken Breasts | Chili Powder Garlic Powder | Frozen Corn Chicken Stock | Garlic | Onion TOPPINGS Cheddar | Avocado | Lime Crackers | Hot Sauce
Add rice, salsa, kidney beans, onion, garlic, and seasonings to the Instant Pot and mix everything together. Add chicken and stock and pressure cook on manual High Pressure for 10 minutes.
Remove the chicken and shred with two forks. Then add the shredded chicken back into the Instant Pot, along with the corn and stir everything together.