Salsa Chicken with Rice and Beans

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:

1. Pressure Cook Chicken
1. Place chicken breasts or thighs in a pressure cooker.
2. Pour 1/2 cup of salsa and chicken broth/stock on top.
3. Sprinkle salt and pepper over everything.
4. Stir to combine.
5. Close and lock the lid, pressure valve closed.
6. 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.
7. Natural-release pressure for 5 minutes, then manually full release the rest of the pressure.
8. Shred chicken, using two forks, in the cooking liquid.
9. Taste and season with more salt if desired.
10. Serve using tongs or a slotted spoon.
11. Store any additional chicken with a good drizzle of cooking liquid.
2. Cook Rice and Beans
1. 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.
2. Meanwhile drain and rinse the beans (if needed), warm in a pot over medium heat, stirring occasionally.
3. Once the beans are warmed through, just keep them over low heat until ready to serve.
3. Serve
1. Serve rice, beans, and chicken in a bowl with more salsa if desired and chopped cilantro.