1.5 lb chicken, left in whole pieces (whole thighs, or breasts cut in half) 2 tsp ground cumin 1 tsp dried oregano 1 tsp paprika (smoked if available) 1 tsp garlic powder 1.5 tsp salt 0.5 tsp black pepper 2 tbsp oil 1 large onion, diced 1 bell pepper, diced 4 garlic cloves, minced 2.5 cups chicken broth 2 cups short-grain brown rice, rinsed well 1 (14.5 oz) can diced tomatoes, undrained 2 (15 oz) cans black beans, drained and rinsed (added at the end) 2 cups frozen green beans (optional) 1 lime, juiced Optional toppings: cilantro, cheese, sour cream, hot sauce
Rub chicken with cumin, oregano, paprika, garlic powder, salt, and pepper. Set pot to Saute (high) add oil and brown chicken 2-3 min per side (doesn't need to cook through) remove to a plate. Add onion and bell pepper, cook ~3 min until softened add garlic, stir 30 sec. Pour in broth, scraping the bottom thoroughly to prevent a burn notice press Cancel. Add rice and press under the liquid lay chicken on top with its juices pour tomatoes over everything last - do NOT stir. Lock the lid, valve to Sealing, High Pressure for 22 minutes (24 for softer rice). Natural release 10 minutes, then vent the rest. Remove chicken, shred with two forks, return to the pot. Stir in the black beans and frozen green beans, lid back on, let sit 10 minutes to heat through. Squeeze lime over the top, adjust salt. Serves 6, about 1 hour total. Notes: short-grain brown rice comes out sticky/creamy, not fluffy - that's normal. For dry black beans instead of canned: cook separately first (rinse, no soak, cover with 2 inches water, 30 min High Pressure, natural release, drain), then add at the shred-and-stir step. To reheat, add a splash of broth or water. Quinoa side (for later in the week): 1 cup quinoa rinsed + 1.25 cups water/broth, 1 minute High Pressure, 10 minute natural release; use as a base for leftover bowls.
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