1 lb. boneless, skinless chicken thighs, cut into 1 inch pieces
2 (14 oz) cans diced, chili-ready tomatoes
1 small onion, diced
1 cup fresh (or canned) corn kernels
1 cup Jasmine rice
1 lime, juice of
1 1/2 tsp garlic salt
1 tsp cumin
2 tbsp butter
1/2 cup water
1 cup shredded marbled cheddar
1/3 cup chopped cilantro
Combine the chicken, diced tomatoes, onion, corn, rice, lime juice, garlic salt, cumin, butter and water in the pot of your pressure cooker and stir to combine. Set to the POULTRY setting for 12 minutes with the steam release valve in the closed position.
Let the pressure cooker naturally release pressure (about 10 to 15 minutes). Stir the mixture to fluff the rice. Add in the 1 cup cheese and 1/3 cup chopped cilantro and stir until cheese is melted.
Serve in bowls, with optional taco toppings if desired. Enjoy!
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Author Holly N.
6 large eggs (as many as you like)
1 cup cold water
Place the rack in your instant pot. Add eggs to the rack, pour in 1 cup cold water and seal the lid.
Press manual button and decrease time to 7 minutes (it should show high pressure).
Once done, quick release steam and place eggs in an ice water bath for at least 5 minutes.
Peel and enjoy!