1 1/2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 cup low-sodium chicken broth, divided
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Kosher salt
Freshly ground black pepper
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
1 (16-ounce) jar salsa
1 cup long-grain white rice
1/2 cup shredded sharp cheddar cheese
1/4 cup coarsely chopped fresh cilantro
Add the oil to the Instant Pot, turn on sauté setting, and heat until the oil is shimmering.
Add the onion and garlic and cook, stirring occasionally, until softened, 4 minutes.
Stir in the chili powder and cumin.
Cook until fragrant, about 30 seconds.
Add 1/4 cup of the chicken broth and cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits, and simmer for 1 minute.
Season the chicken all over with salt and pepper.
Add the chicken, beans, corn, salsa, and stir to combine.
Sprinkle the rice on top of the chicken and beans mixture and pour the remaining 3/4 cup broth on top of the rice, but do not stir.
Using the pressure cooker’s manual setting, set the pressure to HIGH for 12 minutes.
Close and lock the lid.
When cooking time is complete, do a quick release of the pressure.
Gently stir everything together. Divide between bowls and top with the cheese, cilantro, and sour cream
From “The Kitchn”
