Recipe: Fajita Chicken Bowls

I almost forgot that it was Taco Tuesday! Since Johnny was off work yesterday for the holiday, it felt like Sunday all day. The girls weren't home until late because they've been busy preparing for the play at school later this week.  And Johnny is back to working overtime after work so he got home even later. So I didn't really even think about making dinner until about 7:30pm. And of course at that time, I wanted something quick and easy. So...definitely called for the pressure cooker! This recipe is ready in about half an hour total.

Pressure Cooker Fajita Chicken Bowls 

Ingredients:

1 can of chicken broth, divided

1 pound boneless skinless chicken breasts

1 packet fajita seasoning

1 can dark red kidney beans, rinsed and drained

1 can whole kernel corn

1 1/2 cups salsa

1 1/4 cups long grain white rice

1 cup shredded extra sharp cheddar (more if desired) 

Directions: 

1. Spray bottom of pressure cooker pot with non-stick cooking spray.

2. Add 1/2 of the chicken broth to bottom of the pot then add chicken breasts.

3. Pour fajita seasoning over the chicken. 

4. Add kidney beans, corn, salsa, and rice. 

5. Add remainder of chicken broth over the rice. Make sure it is fully submerged in the liquid. 

6. Cook on high pressure for 8min.

7. Allow pressure to naturally release for 12min, then quick release.

8. Remove lid and fluff the rice with a fork. Put the lid back on with the power off and let sit for 10min. 

9. Remove the chicken from the pot, shred, then return to pot. Mix everything together well. 

10. Top with shredded cheese. 

*I used the CooksEssentials 8qt Oval Pressure Cooker for this recipe.

 

ETA: Johnny likes this better without the chicken shredded. Having the chicken sliced into larger pieces breaks up the texture a little bit more.