1 ½lbsboneless skinless chicken thighs, cut into 1" chunks
1cupsweet onion, diced
1cuplow-sodium chicken stock
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
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 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.
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.
Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.