1 ½lbsboneless skinless chicken thighs, cut into 1" chunks
1cupsweet onion, diced
1tablespoonchili powder
1teaspooncumin
1teaspoonpaprika
1teaspoongarlic powder
1teaspoonsea salt
½teaspoonblack pepper
1cuplow-sodium chicken stock
1cupmedium salsa
1(15.5 oz can)black beans, rinsed and drained
1 ½cupsfrozen corn
1(4 oz can)diced green chilis
1cuplong grain white rice
1cupshredded pepper jack cheese
limes, cilantro, avocado, tomatoes for topping
Instructions
Turn on the Instant Pot to sauté setting and add oil. Add chicken and cook about 2 minutes per side or until browned. Add the onion, chili powder, cumin, paprika, garlic powder, salt and black pepper and stir until combined.
Stir in the chicken stock, salsa, black beans, corn and diced green chilis. Add the rice and DO NOT stir.
Close lid and turn vent to "sealing." Set Instant Pot to "manual" and set pressure to HIGH for 10 minutes. When finished, do a quick release.
Add cheese and stir everything together. Serve immediately and garnish with desired toppings.
Notes
If you don't want to make your own seasoning, you can easily buy one at the grocery store.
You can control the level of the spice depending on the salsa you use to mix in the rice.
Depending on the type of rice you use, you may need to adjust the liquid ratio. Generally, use 1 cup of liquid (stock or broth) for every 1 cup of rice.
I mention it in the recipe, but DO NOT stir the rice after adding to the Instant Pot and cooking.
Always use freshly grated cheese. Never buy pre-shredded cheese as it contains wood pulp. Blocks of cheese are also cheaper.