INGREDIENTS

2 pound boneless skinless chicken breasts, cut into 1-inch chunks
2 (2.5-ounce) package taco seasoning
2 cup low sodium chicken broth
2 (30-ounce) can corn kernels, drained
2 (30-ounce) can black beans, drained and rinsed
2 cup salsa, homemade or store-bought
2 (9-ounce) can chopped green chiles
2 cup long-grain rice
2 cup shredded Mexican blend cheese
4 tablespoons chopped fresh cilantro leaves

INSTRUCTIONS

1. Add chicken, taco seasoning and chicken broth to a 6-qt Instant Pot® and gently toss to combine.
2. Stir in corn, black beans, salsa and green chiles. Without stirring, add rice.
3. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir in cheese until melted, about 1 minute.
4. Serve immediately, garnished with cilantro, if desired.