As of lately I have been loving anything Tex-Mex that has some kick. Growing up the only thing we got that was close was your basic ground beef tacos with a extra mild seasoning. We did not even use salsa because I did not like tomatoes. Now I love salsa on almost everything. Funny how time changes and your so taste buds.
This is a one pot meal that will surely be a hit with the family!
1 chicken breast
1c brown rice
1 ½ c chicken broth or water
1 cup salsa
2 cups of frozen pepper and onion veggie mix
1/8c taco seasoning
2 tablespoons avocado oil
¼ tsp salt and pepper
Season the chicken breast with salt and pepper.
Using your instant pot, press sauté function and wait till your display reads hot.
Add avocado oil and seasoned chicken breast to the pan and for 3 minutes on each side.
Carefully add in the chicken broth to deglaze the pan.
Add in the rice. Do not stir.
Top the chicken breast with your favorite salsa.
Add the frozen pepper and onion veggie mix to the pot.
Sprinkle the taco seasoning over veggies, chicken and rice mixture.
Turn off the sauté function. Place the lid on instant pot and turn the knob into the sealing function.
Using the Manual/Pressure cook function. Cook on high pressure for 28 minutes with a 10-minute natural release.
When done. Remove chicken and shred. Add back to the pot and stir into the rice and veggie mixture.
If desired top with shredded cheese.