A quick weeknight dinner made entirely in the Instant Pot using the pot-in-pot method. Chicken breasts cook directly in broth below while seasoned long-grain rice steams simultaneously on a trivet above.
Ingredients
Chicken & Rice Base
- 2–3 Baja Citrus marinated chicken breasts
- ½ cup chicken broth (or water)
- 1.5 cups dry long-grain white rice
- 1.5 cups water
- ½ teaspoon salt
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 cup shredded queso quesadilla or extra sharp cheddar cheese
Creamy Baja Sauce
- ½ cup sour cream
- Juice of ½ lime (or 1 teaspoon citrus marinade liquid)
- ½ teaspoon garlic powder
- Pinch of ground cumin
Instructions
- Arrange the Base Layer: Lay the citrus-marinated chicken breasts flat in the inner pot and pour ½ cup broth (or water) around them.
- Set Up Trivet and Rice: Position a tall wire steaming trivet directly over the chicken. In a heatproof stainless steel or tempered glass bowl that fits inside the cooker, combine the dry white rice, 1.5 cups water, and salt. Center the bowl securely on top of the trivet.
- High Pressure Cooking: Lock and seal the lid. Run on Manual / High Pressure for 8 minutes. Once the cook cycle finishes, let the pot rest untouched for 5 minutes of natural release, then manually open the vent valve to bleed off remaining steam.
- Mix the Baja Crema: In a small ramekin or bowl, blend the sour cream, lime juice, garlic powder, and ground cumin with a small whisk until creamy and smooth.
- Shred Meat and Warm Beans: Using heat-resistant gloves, lift out the rice bowl and trivet. Move the cooked chicken to a cutting board and pull apart with two forks. Return the shredded meat to the simmering juices in the bottom of the pot, folding in the rinsed pinto beans for 60 seconds to heat them through and soak up the citrusy drippings.
- Build the Bowls: Fluff the steamed rice with a fork and portion into serving bowls. Spoon the warm shredded chicken and bean mixture on top, shower with shredded cheese, and drizzle generously with the Baja crema.
Notes
- Rice Ratio: For pot-in-pot long-grain white rice in the pressure cooker, a 1:1 ratio of rice to water yields tender, separated grains that don't get soggy.
- Add-ins: Excellent garnished with diced avocado, fresh cilantro, pico de gallo, or pickled jalapeños.