Chicken Enchilada Rice
Add olive oil to the inner pot. Add the diced onions and minced garlic and Sauté until translucent, about 5 Minutes.
Ingreadient
- 1 ½ lbs. boneless, skinless chicken breast, sliced into thin strips
- 1 oz. taco seasoning
- ½ white onion, diced
- 3 garlic cloves, minced
- ½ green bell pepper, diced
- ½ red bell pepper, diced
- 12 oz. can black beans
- 12 oz. can corn
- 1 ½ cups chicken stock
- 3 cups medium grain white rice, rinsed
- 1 cup enchilada sauce
- 1 tsp salt
- 1 tbsp oregano leaves, chopped
- ½ cup shredded Mexican cheese
- 3 tbsp olive oil
- 1 Lime for serving
Direction
- Season sliced chicken breasts with the taco seasoning.
- Preheat the inner pot on the Sauté function for 20 Minutes.
- Add olive oil to the inner pot. Add the diced onions and minced garlic and Sauté until translucent, about 5 Minutes.
- Add the seasoned chicken strips and Sauté until golden brown, about 5-7 Minutes.
- Add the bell peppers, and Sauté for 2-3 Minutes.
- Add the rice, beans, corn, enchilada sauce, salt, and chicken stock. Stir to combine.
- Cook on the Rice function for 20 Minutes. Allow the pot to naturally release until the pressure has dissipated.
- Remove the lid. Sprinkle the oregano and cheese over the top.
- Seal the lid and allow the remaining heat to melt the cheese, approximately 5-7 Minutes. Serve with lime wedges and enjoy!
