Electric Pressure Cooker Mexican-Style Chicken and Rice
4 large boneless, skinless, chicken breasts, seasoned to taste with kosher salt and freshly ground black pepper
1-2 Tbs. vegetable oil
1 yellow onion, diced
2 jalapenos, seeds and membranes removed, minced
1 Tbs. cumin
1 Tbs. chili powder
4 cloves garlic, minced
3 cups chicken or vegetable broth
2 cups long-grain white rice
14.5 oz can petite diced tomatoes and green chilis (with lime, if possible – some markets don’t sell)
15.5 oz can pinto beans, drained and rinsed (or substitute 1 ½ – 2 cups pinto beans cooked fresh in your pressure cooker)
1/4 cup minced fresh cilantro
sour cream, black olives, salsa, shredded cheese, as desired for garnishments
Heat a bit of oil in the electric pressure cooker (EPC) pot, set on saute setting. When oil is hot, add chicken, cooking in batches, browning breasts on both sides. When breasts are nicely browned, remove from pot and set aside on a plate.
Add the onions, jalapenos, cumin, and chili powder to pot; cook until the vegetables are softened, about 5 minutes; stir in the garlic and cook for an additional 15 seconds. Add broth to EPC pot, deglazing the pot by scraping up any browned bits adhered to the bottom of the pot; stir in rice.
Arrange the reserved browned chicken breasts on top of the rice mixture, pressing lightly to partially submerge. Sprinkle the tomatoes over the top of the chicken breasts (do not stir). Lock EPC lid into place and choose High Pressure setting for 8 minutes. When timer sounds, use natural pressure release for 8 minutes, then perform a quick release with any remaining pressure in the EPC pot. Carefully remove the lid and transfer chicken to a cutting board, tenting loosely with foil.
Stir in the beans and cilantro into the rice and season with salt and pepper to taste; transfer rice to a serving platter; slice chicken and arrange over the rice, sprinkling with more cilantro, if preferred. Serve with your favorite garnishments, such as sour cream, black olives, salsa, shredded cheese, etc.