Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch chunks
  • 2 tbsp olive oil
  • 3 tbsp chipotle peppers in adobo, minced
  • 2 tbsp lime juice
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 cup long-grain basmati rice, rinsed
  • 1 cup low-sodium chicken broth
  • 2 tbsp fresh cilantro, finely chopped
  • 1 cup frozen corn, thawed
  • 1/2 cup red onion, finely diced
  • 1 avocado, sliced
  • 1/2 cup cherry tomatoes, quartered

Instructions:

  1. In a medium bowl, toss the chicken chunks with olive oil, minced chipotle peppers, 1 tablespoon of lime juice, cumin, garlic powder, paprika, salt, and pepper until evenly coated.
  2. Pour the marinated chicken directly into the bottom of the Instant Pot liner.
  3. In a heat-proof bowl, combine the rinsed basmati rice, chicken broth, and salt, stirring to combine.
  4. Place the metal trivet over the chicken and carefully nestle the bowl of rice on top of the trivet.
  5. Lock the lid and set the Instant Pot to Manual/Pressure Cook on High for 8 minutes.
  6. Allow a Natural Pressure Release (NPR) for 10 minutes before venting the remaining steam.
  7. Stir the remaining tablespoon of lime juice and chopped cilantro into the cooked rice.
  8. Assemble the bowls by dividing the chicken and rice, then topping with thawed corn, diced red onion, sliced avocado, and quartered cherry tomatoes.