Instant Pot Mexican Chicken & Rice

Ingredients

• 1 tbsp vegetable oil
• 600g skinless boneless chicken thighs, cut into 3cm pieces
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp mild chilli powder
• 1 tsp dried oregano
• 1 large onion, chopped
• 1 green pepper, diced
• 2 cloves garlic, crushed
• 250g long grain rice
• 300ml hot chicken stock (1 stock cube)
• 400g tin chopped tomatoes
• 200g tin sweetcorn, drained
• 400g tin kidney beans, drained and rinsed
• 1 lime, juiced
• 2 tbsp chopped fresh coriander
• Salt and black pepper to taste

Method

1. Rinse the rice in a sieve under cold running water until the water runs clear, then drain well.

2. Toss the chicken with the cumin, paprika, chilli powder, oregano, salt and pepper. Select Sauté, heat the oil and cook the chicken for 4 minutes, stirring. Transfer to a plate.

3. Add the onion and pepper to the pot and cook for 4 minutes. Add the garlic and cook for 1 minute.

4. Pour in the stock and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice. Add the rice and stir once, then level it out and lay the chicken on top.

5. Pour the tinned tomatoes over the top and do not stir. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 6 minutes.

6. When the time is up, leave the pot to release pressure naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.

7. Open the lid, add the sweetcorn and kidney beans, replace the lid and leave for 5 minutes. Check the chicken is cooked through.

8. Stir in the lime juice, fluff with a fork and season to taste. Scatter over the coriander and serve.