Mexican

Pressure Cooker Chicken, Black Beans and Rice is for Dinner.

Pressure Cooker Chicken, Black Beans and Rice takes 10 minutes to prepare.

Pressure Cooker Chicken, Black Beans and Rice takes 10 minutes to cook.

Pressure Cooker Chicken, Black Beans and Rice makes 4 servings.

The ingredients for Pressure Cooker Chicken, Black Beans and Rice are:

1 tbsp Extra Virgin Olive Oil
1 small Onions, raw
1 clove Garlic
1 tsp Chili powder
0.5 tsp Kosher Salt (by 65PLUS1)
24 oz Tyson boneless, skinless chicken breast
1.25 cup Beans, black
1 cup White Rice, medium grain
1 cup Salsa
2 cup Swanson Chicken Fat Free Chicken Broth Less Sodium
1 tbsp Cilantro, dried
.25 cup, shredded Cheddar Cheese

Here is how you make Pressure Cooker Chicken, Black Beans and Rice:

Chop Onion and dice garlic. Drain and Rinse black beans. Set electric pressure cooker to the saute setting. Heat olive oil until it shimmers but doesn't smoke. Add the onion and cook until soft, about two minutes. Add the garlic and cook an additional minute. Add chili powder and salt. Stir to combine. Add the chicken, black beans, rice, and salsa. Stir. Pour chicken broth over the mixture.Lock the lid in place. Set a 10-minute cook time on high pressure.Once the cook time completes, quickly release the pressure.Open the lid away from your face. Stir with a wooden spoon or rubber spatula. Serve with chopped cilantro and grated cheddar.Serving Size: makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user JEANAS72.

The nutritional information for Pressure Cooker Chicken, Black Beans and Rice is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 391.5

• Total Fat: 10.3 g
• Cholesterol: 105.0 mg
• Sodium: 1,128.6 mg
• Total Carbs: 33.0 g
• Dietary Fiber: 6.4 g
• Protein: 44.3 g

Pressure Cooker Chicken, Black Beans and Rice is Mexican cuisine.