I did not want to give in and buy an Instant Pot when they first hit the market, thinking it was just another fad that would become a big electric appliance that would sit in my pantry and collect dust. But I have come to use mine on almost a daily basis as pressure cooking eliminates or greatly reduces lectins found in foods. And this is one of my favorite recipes to make in the Instant Pot as it contains almost all of my favorite ingredients. Any leftovers get even better the next day.
Prepare the rice:
Add the oil, onions, kale and garlic to the Instant Pot and sauté until the onions are softened, about 5 to 7 minutes. Add the rice and 2 ¼ cup chicken stock and stir to combine. Set the Instant Pot to Pressure Cook on high for 10 minutes. Close, seal and let it be until the pressure is naturally released, then give it a good stir.
Prepare the rice bowl:
Add the chicken and seasonings and stir to combine. Next add the black beans and stir again to combine. Then add the sour cream and cheese and give it one more big stir. Now add the remaining 1 cup chicken broth. Set the Instant Pot to Slow Cook on High for another 10 minutes. Close, seal and wait patiently.
Serve the rice bowl:
Give the rice bowl a good stir in the Instant Pot to make sure it is combined and heated through. Then serve with the slices of avocado, cilantro, pass the hot sauce and thoroughly enjoy.
Notes: If using frozen cubes of Cinder Hill Chicken Stock, allow for additional time to prepare the dish, up to 15 to 20 minutes. Only use canned beans that are pressure cooked right in the BPA free can. Only use a sour cream brand that does not contain corn products in order to remain lectin compliant.
Related Recipes: Cinder Hill Chicken Stock Tender Baked Chicken
Ingredients
Directions
Prepare the rice:
Add the oil, onions, kale and garlic to the Instant Pot and sauté until the onions are softened, about 5 to 7 minutes. Add the rice and 2 ¼ cup chicken stock and stir to combine. Set the Instant Pot to Pressure Cook on high for 10 minutes. Close, seal and let it be until the pressure is naturally released, then give it a good stir.
Prepare the rice bowl:
Add the chicken and seasonings and stir to combine. Next add the black beans and stir again to combine. Then add the sour cream and cheese and give it one more big stir. Now add the remaining 1 cup chicken broth. Set the Instant Pot to Slow Cook on High for another 10 minutes. Close, seal and wait patiently.
Serve the rice bowl:
Give the rice bowl a good stir in the Instant Pot to make sure it is combined and heated through. Then serve with the slices of avocado, cilantro, pass the hot sauce and thoroughly enjoy.