Description
This Instant Pot chicken and black bean rice recipe is a creamy, flavor-packed one pot dinner made with tender chicken thighs, seasoned rice, black beans, cheddar cheese and a citrus punch from lime and orange.
Ingredients
Scale
- 1 1/4 cups water
- 2 Tbsp lime juice
- 2 Tbsp orange juice concentrate
- 2 tsp Better than Bouillon chicken base
- 1/2 tsp turmeric
- 1 cup parboiled/converted rice
- 20 oz boneless skinless thighs, cut into 1 inch pieces
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp chili powder
- Pinch of smoked paprika
- 1 tsp onion powder
- 1 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp dried oregano
- 3/4 tsp kosher salt
- 1 (14.5 oz) can black beans, rinsed and drained
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- Chopped cilantro, for topping
Instructions
- Pour water and lime juice into Instant Pot. Stir in the orange juice concentrate, Better than Bouillon and turmeric. Sprinkle in the rice. Place chicken pieces on top of the rice. Sprinkle in the garlic powder, black pepper, chili powder, smoked paprika, onion powder, cumin, coriander, oregano and salt. Dump in the beans. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 5 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir in the sour cream and cheddar.
- Scoop onto plates and top with cilantro.
- Category: Chicken
- Method: Instant Pot