Instant Pot Weeknight Chicken Enchilada Bowls

Step 1

Dice 1 medium red onion and mince 2 garlic cloves. Drain and rinse 1 can black beans. Cut 2 pounds chicken breasts into 1-inch pieces. Season the chicken all over with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.

Step 2

Heat 2 tablespoons vegetable or canola oil in a 6-quart or larger electric pressure cooker or Instant Pot with the Sauté function. Add the onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Turn the pressure cooker off.

Step 3

Add the chicken, black beans, 1 can diced green chiles (do not drain), and 1 can enchilada sauce, and stir to combine. Sprinkle 1 cup white rice over the top. Pour 3/4 cup chicken broth over the rice, but do not stir.

Step 4

Lock on the lid and make sure the pressure valve is set to seal. Set to cook for 10 minutes under HIGH pressure. It will take about 18 minutes to come up to pressure. Meanwhile, coarsely chop 1/4 cup cilantro leaves and cut 1 medium lime into wedges.

Step 5

When the cook time is up, quick release the pressure. Add 1 1/2 cups of the shredded Mexican cheese and gently stir to combine. Divide between bowls and top with the remaining 1/2 cup shredded Mexican cheese, cilantro, and a lime wedge.