Pressure Cooker Southwest Chicken with Confetti Rice

Pressure Cooker Southwest Chicken with Confetti Rice

4 boneless, skinless chicken breasts
2 pkgs taco seasoning mix (mine was a bulk seasoning blend, so I used 3 Tbs.)
14 oz. can black beans, drained and rinsed
2 cups jasmine rice
3 cups chicken broth
2 cups salsa, divided use
1-2 cups frozen corn
Your favorite toppings, such as sour cream, guac, salsa, shredded cheese, sliced olives, etc

Place chicken breasts into the bottom of a greased electric pressure cooker (EPC) pot; top with taco seasoning, black beans, rice, broth, and I cup of salsa. Lock EPC lid into place and choose High Setting for 10 minutes. When timer sounds, use a natural release for 5 minutes, then a quick release if any pressure remains in the EPC. Remove lid and remove chicken breasts to a cutting board; slice breasts. Meanwhile, stir in remaining 1 cup of salsa and sweet corn. Serve sliced chicken on a bed of the confetti rice; top with your favorite toppings and serve at once.

Now You’re Cookin’,
Chef Alli 

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