Chicken Taco Bowl (IP)

Ingredients

• 1 1/2 cup chicken broth, divided, divided
• 1 pound boneless, skinless chicken breast
• 1 serving/packet taco seasoning
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 1/2 cup salsa (~1 Pace Picante Jar)
• 1 1/4 cup long grain white rice, rinsed and drained, rinsed and drained

Directions

1. Cover bottom of Instant Pot with grapeseed or olive oil using a paper towel or brush.
2. Add ½ cup chicken broth to the bottom of Instant Pot, then add the chicken breasts.
3. Sprinkle taco seasoning on the chicken breasts, then add black beans and corn.
4. Add salsa followed by the rice and the remaining 1 cup chicken broth.
5. Press the rice into the liquid to make sure it is fully submerged.
6. Place the lid on the Instant Pot and make sure the vent valve is on "Sealing."
7. Press the "Manual" button and set time for 8 minutes.
8. After the 8 minutes at pressure elapse, allow pressure to naturally release for 12 minutes, then turn the vent valve to "Venting" to quickly release the remaining pressure.
9. Remove the Instant Pot lid and gently Fluff the rice with a fork (Do not stir it!).
10. Place the Instant Pot lid back on (with power off) for 5 more minutes to allow rice to rest while you prepare the toppings.
11. Move rice to the side a bit to find the chicken breasts and pull them out. Shred the chicken using two forks.
12. Add a scoop of rice mixture to a bowl. Top with some shredded chicken, and other desired toppings. Serve with mini corn tortillas, or tortilla chips.