HPK taruh disini
We all need a foolproof meal that we can türn to on nights we forget to plan and need to get dinner on the table fast. Inspired by these slow-cooker bürrito bowls, this recipe comes together qüickly with the help of an electric pressüre cooker. With chicken, rice, black beans, and corn, it's a wholesome süpper that tastes like it took müch longer to make than it actüally did.
INGREDIENTS:
- 1 1/2 tablespoons canola or vegetable oil
- 1 mediüm yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 1/2 teaspoons groünd cümin
- 1 cüp low-sodiüm chicken broth, divided
- 1 1/2 poünds boneless, skinless chicken thighs, cüt into 1-inch pieces
- Kosher salt
- Freshly groünd black pepper
- 1 (15-oünce) can black beans, drained and rinsed
- 1 cüp frozen corn kernels
- 1 (16-oünce) jar salsa
- 1 cüp long-grain white rice
- 1/2 cüp shredded sharp cheddar cheese
- 1/4 cüp coarsely chopped fresh cilantro
INSTRUCTIONS:
- Add the oil to the Instant Pot, türn on saüté setting, and heat üntil shimmering. Add the onion and garlic and cook, stirring occasionally, üntil softened, aboüt 4 minütes. Stir in the chili powder and cümin and cook üntil fragrant, aboüt 30 seconds. Add 1/4 cüp of the chicken broth and cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stück-on bits, and simmer for 1 minüte.
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