Instant Pot Fiesta Chicken {Meal Prep Bowls}

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Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 491

Author Confessions of a Meal Plan Addict

Ingredients

2 -2.5 lbs boneless skinless chicken thighs
1.5 cups salsa
pinch of salt
pinch of pepper
1 cups shredded cheese of choice
5 roma tomatoes quartered
1 red onion quartered
juice from 1 lime
3 garlic cloves
1 jalapeno more or less to taste preferences
1/2 cup cilantro
2 tablespoons tomato paste
1.5 cups white basmati rice
1/3 cup canned corn
1/3 cup canned black beans rinsed

Instructions

In a blender or food processor, blend the tomatoes, lime juice, garlic cloves, jalapeno, onion, cilantro, tomato paste, pinch of salt and pepper until smooth.
In your stainless bowl for pot in pot, add the rice, corn, beans, 1 cup of the blender sauce, and 3/4 cup of water.
Place the chicken in the liner of the pot.
Add the salsa (OR THE LEFTOVER SAUCE FROM THE BLENDER) plus 1/4 cup of water (if your salsa is thick).
Add a long leg trivet.
Put the pot in pot bowl with the rice ontop of the trivet.
Close the lid, seal the pot, and set on manual or pressure cook for 10 minutes.
Quick release the pressure when the pressure cycle is complete.
Remove the bowl of rice - fluff with a fork.
Remove the trivet and add the cheese.
Put the lid back on and let sit until the cheese melts.
Divide the rice and chicken into containers - use up the remaining beans and corn as a side dish if you like!

Notes

If you do not have the equipment to do pot in pot, you can still do this recipe! It will be a 2 step process where you cook the chicken in the liner as described above, and then when that is complete, add the sauce and rice ratios as explained above, and put directly in the liner and cook on high pressure for 5 minutes.

Nutrition