Electric Pressure Cooker Southwest Chicken with Confetti Rice

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Chef Alli stirring pot

Electric 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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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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