Cheesy Instant Pot Dinner (Print Version)

# Ingredients:

01 - 2 tablespoons vegetable oil

02 - ½ cup chopped onion

03 - 2 garlic cloves, minced

04 - 4 to 5 boneless skinless chicken thighs, cut into bite-sized chunks

05 - 1 ½ tablespoons taco seasoning

06 - 1 cup Basmati rice, rinsed and drained

07 - 1 cup corn, frozen or fresh

08 - 1 cup chicken stock, reduced sodium (33%)

09 - ½ cup salsa

10 - ½ teaspoon salt, or to taste

11 - 1 cup Mexican cheese blend, plus more for topping

12 - ¾ cup chopped cilantro

13 - 1 tablespoon lemon juice

01 - Heat the Instant Pot to sauté mode. When hot, add oil followed by chopped onions and garlic. Sauté for 2 to 3 minutes.

02 - Add chicken and taco seasoning. Stir well and continue cooking for 3 to 4 minutes, stirring occasionally to develop flavor.

03 - Press cancel and add all Group-1 ingredients. Mix well, close and lock the lid, making sure that the valve is set to seal.

04 - Pressure cook at high pressure for 3 minutes, then allow for natural release for 10 minutes.

05 - Turn the knob to the venting position to release the remaining pressure. Open the lid and gently stir in Group-2 ingredients.

06 - Sprinkle more cheese on top, close the lid, and let rest for 2 to 4 minutes for the cheese to melt.

07 - Spoon into serving bowls, add your favorite toppings, and enjoy.

01 - Adjust salt based on the type of stock and salsa used, and your personal taste.

02 - For more spice, add chopped jalapeños along with the onion and garlic, and use spicy salsa.

03 - Adjust taco seasoning as per your preference.