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Photo: Greg Dupree
Active Time:25 minsTotal Time:40 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:40 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil, divided1poundboneless, skinless chicken breasts1cupchopped yellow onion1tablespoonchopped garlic1teaspoonground cumin1teaspoonground coriander1teaspoondried oregano½teaspoonsalt½teaspoonground pepper1(14.5 ounce) canfire roasted diced tomatoes2cupshot cooked brown rice1cuprinsed canned no-salt-added black beans, warmed1cupfrozen corn, warmed1avocado, chopped¼cupchopped fresh cilantro½cupcrumbled queso frescoLime wedges for serving
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil, divided
1poundboneless, skinless chicken breasts
1cupchopped yellow onion
1tablespoonchopped garlic
1teaspoonground cumin
1teaspoonground coriander
1teaspoondried oregano
½teaspoonsalt
½teaspoonground pepper
1(14.5 ounce) canfire roasted diced tomatoes
2cupshot cooked brown rice
1cuprinsed canned no-salt-added black beans, warmed
1cupfrozen corn, warmed
1avocado, chopped
¼cupchopped fresh cilantro
½cupcrumbled queso fresco
Lime wedges for serving
DirectionsSelect Sauté setting on a programmable pressure multicooker (such as Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting, add 1 tablespoon oil to the cooker and allow to preheat for 1 to 2 minutes. Add chicken; cook, turning once, until golden brown on both sides, 3 to 4 minutes per side. Transfer the chicken to a plate.Add the remaining 1 tablespoon oil to the cooker and stir in onion. Cook, stirring often, until translucent, 2 to 5 minutes. Stir in garlic, cumin, coriander, oregano, salt and pepper; cook, stirring constantly, until aromatic, about 30 seconds. Add tomatoes and stir to combine. Return the chicken to the cooker. Press Cancel.Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 7 minutes. (It will take 6 to 8 minutes for the cooker to come up to pressure before cooking begins.)When cooking is complete, carefully turn the steam release handle to Venting position and let the steam fully escape (the float valve will drop; this will take 2 to 3 minutes). Check that an instant-read thermometer inserted in the thickest portion of the chicken registers at least 165°F.Shred the chicken using two forks (this can be done in the cooker for ease). Divide rice evenly among 4 bowls. Top evenly with chicken, black beans, corn, avocado, cilantro and queso fresco. Serve with lime wedges, if desired.To make aheadRefrigerate chicken in liquid in an airtight container for up to 3 days. (Storing in cooking liquid helps ensure that the chicken remains moist and flavorful.)EquipmentElectric pressure cookerOriginally appeared: EatingWell.com, June 2022
Directions
Select Sauté setting on a programmable pressure multicooker (such as Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting, add 1 tablespoon oil to the cooker and allow to preheat for 1 to 2 minutes. Add chicken; cook, turning once, until golden brown on both sides, 3 to 4 minutes per side. Transfer the chicken to a plate.Add the remaining 1 tablespoon oil to the cooker and stir in onion. Cook, stirring often, until translucent, 2 to 5 minutes. Stir in garlic, cumin, coriander, oregano, salt and pepper; cook, stirring constantly, until aromatic, about 30 seconds. Add tomatoes and stir to combine. Return the chicken to the cooker. Press Cancel.Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 7 minutes. (It will take 6 to 8 minutes for the cooker to come up to pressure before cooking begins.)When cooking is complete, carefully turn the steam release handle to Venting position and let the steam fully escape (the float valve will drop; this will take 2 to 3 minutes). Check that an instant-read thermometer inserted in the thickest portion of the chicken registers at least 165°F.Shred the chicken using two forks (this can be done in the cooker for ease). Divide rice evenly among 4 bowls. Top evenly with chicken, black beans, corn, avocado, cilantro and queso fresco. Serve with lime wedges, if desired.To make aheadRefrigerate chicken in liquid in an airtight container for up to 3 days. (Storing in cooking liquid helps ensure that the chicken remains moist and flavorful.)EquipmentElectric pressure cooker
Select Sauté setting on a programmable pressure multicooker (such as Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting, add 1 tablespoon oil to the cooker and allow to preheat for 1 to 2 minutes. Add chicken; cook, turning once, until golden brown on both sides, 3 to 4 minutes per side. Transfer the chicken to a plate.
Add the remaining 1 tablespoon oil to the cooker and stir in onion. Cook, stirring often, until translucent, 2 to 5 minutes. Stir in garlic, cumin, coriander, oregano, salt and pepper; cook, stirring constantly, until aromatic, about 30 seconds. Add tomatoes and stir to combine. Return the chicken to the cooker. Press Cancel.
Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 7 minutes. (It will take 6 to 8 minutes for the cooker to come up to pressure before cooking begins.)
When cooking is complete, carefully turn the steam release handle to Venting position and let the steam fully escape (the float valve will drop; this will take 2 to 3 minutes). Check that an instant-read thermometer inserted in the thickest portion of the chicken registers at least 165°F.
Shred the chicken using two forks (this can be done in the cooker for ease). Divide rice evenly among 4 bowls. Top evenly with chicken, black beans, corn, avocado, cilantro and queso fresco. Serve with lime wedges, if desired.
To make ahead
Refrigerate chicken in liquid in an airtight container for up to 3 days. (Storing in cooking liquid helps ensure that the chicken remains moist and flavorful.)
Equipment
Electric pressure cooker
Originally appeared: EatingWell.com, June 2022
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Nutrition Facts(per serving)565Calories22gFat57gCarbs35gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
