Course
Dinner
Servings
2-3
Tips & Tricks:
- 🐓 Buy and make additional chicken if you would like to use it for this week's salad instead of the beef brisket.
Ingredients:
- 1 pound skinless, boneless chicken breast or thighs
- 3/4 cup your favorite salsa, divided
- 1 cup chicken broth/stock
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup jasmine or basmati rice
- 1 cup canned black, pinto, or refried beans
- Cilantro, optional for serving
Directions:
- Pressure Cook Chicken
- Place chicken breasts or thighs in a pressure cooker.
- Pour 1/2 cup of salsa and chicken broth/stock on top.
- Sprinkle salt and pepper over everything.
- Stir to combine.
- Close and lock the lid, pressure valve closed.
- Select chicken setting; set the timer for 10 minutes. If your cooker doesn't have a chicken setting, just do high pressure for 10 minutes.
- Natural-release pressure for 5 minutes, then manually full release the rest of the pressure.
- Shred chicken, using two forks, in the cooking liquid.
- Taste and season with more salt if desired.
- Serve using tongs or a slotted spoon.
- Store any additional chicken with a good drizzle of cooking liquid.
- Cook Rice and Beans
- While the chicken is cooking, cook the rice according to package instructions, except add a 1/4 cup of salsa, stir, then cook per the package instructions.
- Meanwhile drain and rinse the beans (if needed), warm in a pot over medium heat, stirring occasionally.
- Once the beans are warmed through, just keep them over low heat until ready to serve.
- Serve
- Serve rice, beans, and chicken in a bowl with more salsa if desired and chopped cilantro.