This simple weeknight meal is a snap to throw together! Take 3 minutes to toss all the ingredients in the Instant Pot… walk away… 30 minutes later, dinner is served!

Easier, faster, cheaper, & healthier than Mexican takeout!

I love this recipe because it’s dump & go - it even calls for frozen chicken!

That’s right! No thawing, planning, or thinking ahead necessary!

{Cue the choir singing a Hallelujah chorus}.

Watch The Tutorial:

In this video I share 3 of my favorite School Night Dinner Recipes.
Perfect for busy week nights & tired moms!

• Spaghetti & Meatball Casserole

• Chicken & Wild Rice Casserole

• Instant Pot Burrito Bowls

Ingredients

• 1 cup brown rice

• 2 cups chicken broth

• 3-4 frozen boneless skinless chicken breasts

• 2T taco seasoning

• 1 (15 oz.) can black beans (drained and rinsed)

• 1 (15 oz.) can drained corn

• 1 (14.5 oz) can diced tomatoes

• salt, pepper, & hot sauce to taste

Directions

1. Add all ingredients to Instant Pot, in order listed above. Close the lid in place and turn valve to “sealing”.

2. Pressure cook on high pressure for 25 minutes. When done, do a quick release, by carefully turning valve to “venting”.

3. Remove chicken from pot and shred.

4. Stir rice mixture. Taste, adding extra seasoning as needed.

5. Serve rice in large bowls, topped with chicken, & your favorite taco trimmings: salsa, lettuce, cilantro, cheese, avocados, sour cream, etc. Add a large helping of tortilla chips on the side

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