INSTANT POT FIESTA CHICKEN AND RICE

INSTANT POT FIESTA CHICKEN AND RICE

An easy, flavorful dinner that is ready less than 30 minutes! This Instant Pot fiesta chicken and rice is sure to become a family favorite!

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INGREDIENTS:

FOR THE CHICKEN:

• 1 lb. boneless skinless chicken thighs
• 1 tsp. chili powder
• 1 tsp. paprika
• 1/2 tsp. cumin
• 1/2 tsp. coriander
• 1/2 tsp. salt
• 1/8 tsp. cayenne pepper

FOR THE RICE:

• 1 1/2 – 2 c. low-sodium chicken broth (depending on how much liquid is in your salsa)
• 1 c. long grain white rice
• 1 (15 oz.) can black beans, rinsed
• 1 c. pico de gallo – not the pureed stuff in the jar (mild, medium or hot)
• 1/2 c. frozen corn, thawed

FOR THE SAUCE:

• 4 cloves garlic, peeled
• 1/2 jalapeño pepper (more or less to taste)
• 3 green onions, ends removed
• 2 c. cilantro
• 1 avocado
• 1/4 c. olive oil, more if needed
• juice of 2 limes
• 1 tsp. salt
• 1 tsp. oregano
• 1/4 tsp. red pepper flakes

DIRECTIONS:

1. Season chicken thighs with chili powder, paprika, cumin, coriander, salt, and cayenne pepper. Set aside.
2. Add chicken broth, rice, black beans, salsa, and corn into the Instant Pot, stir to combine. Place chicken thighs over top.
3. Place lid on, and turn Instant Pot on MANUAL mode with high pressure selected for 8 minutes.
4. Meanwhile, in a food processor or blender, add the garlic, jalapeño and green onions, pulse for 30 seconds. Add cilantro, avocado, 1/4 cup olive oil, lime juice, salt, oregano, and red pepper flakes. Pulse until smooth and creamy, about 1-2 minutes. Add more olive oil to thin out sauce if needed. Set aside.
5. Once cooked, allow for the Instant Pot’s pressure to release manually by switching the pressure release valve to venting, this usually takes about 5 minutes.
6. Remove from the pot and serve with a dollop of the sauce and chopped green or cilantro, if desired.

Original Recipe Article from lifemadesimplebakes.com

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