Taco bowls

By duckieq

Ingredients

• 2.5 lbs Chicken Breast (cut into chunks)
• 1/4-1/2 cup Onions chopped
• 1 large Red Pepper chopped
• 3 cloves Fresh Garlic minced
• 2.5 cups Chicken Stock/Broth
• 16 oz Frozen Corn Kernels
• 15 oz Black Beans (drain liquid from can)
• 1 pkt Taco Seasoning
• 1/4 cup Fresh Cilantro chopped
• 12 oz Jasmine Rice
• 15 oz Diced Tomatoes
• 15 oz Rotel Diced Tomatoes, Mexican Lime
• 1 large Lime
• 1 tsp Sea Salt
• 1 tsp True Lime Garlic Cilantro (optional)

Preparation

Step 1

Using the Sauté button, or other button, allow Pressure Cooker to fully heat. Add Olive Oil and Chopped Onions and cook for 3 minutes. Add Red Pepper and cook 1 minute. Add Minced Garlic and Sauté for 30 seconds.
Add Chicken Broth and deglaze cooking pot. Make sure nothing is stuck to the bottom. Turn off Pressure Cooker.
Add Chicken Chunks, Corn, Black Beans, Taco Seasoning, True Lime Garlic Cilantro (if using), Lime Juice, Salt, Fresh Cilantro and Rice. Do not mix. Lastly, cover with Rotel and Diced Tomatoes.
Lock on Lid and close Pressure Valve. Cook at High Pressure for 3 minutes. Allow a 15 minute Natural Pressure Release.
Open pot and stir to combine. Garnish with Grated Cheese, Sour Cream, Fresh Cilantro and a Lime Wedge. Serve with Tortilla Chips, if desired.