3 bone in, skin on Chicken thighs seasoned well with Evoo, Johnnies, and Mrs Dash. If you don’t want to mess with them, just use boneless skinless Thighs.
INGREDIENTS FOR THE RICE:
1/2 c dried Black Beans Presoaked 8 hrs/over night.
3/4 c regular White Rice.
2 tsp Cumin.
1 tsp onion powder.
1 tsp Garlic powder.
1 Tsp Oregano.
1 tsp Corriander powder.
1 piece of bacon chopped
2 Tbsp Jalapeño chopped.
1 1/2 c water.
DIRECTIONS:
Add everything to the IP except the Chicken. Stir, then lay the Chicken on top. Put the lid on and set the time for 12 min. Then when it’s done, QR, but don’t touch it (you don’t want the Chicken to over cook is the reasons for the QR)…then… just let set another 10 minutes. Open lid, fluff with a fork and remove the pot from the Base.
INGREDIENTS FOR THE QUESO:
Make this while the Beans cook.
3 Tbsp Butter.
3 Tbsp Flour
3 c Chicken broth (or water with 1 Tbsp Costco Better than Bullion Chicken).
1/2 c Cream
1 Tbsp Better than Bullion Chicken (check flavor first after sauce is made).
1 Tbsp chopped Jalapeño
1 chopped Tomatillo.
2 chopped Mushrooms.
1/2 c Queso cheese.. broken up. melting cheese. Oaxaca cheese.
DIRECTIONS FOR THE QUESO:
Using a Sauce pan with the burner turned onto medium heat, add the Butter and Flour, stir to make a Roux and then add the Broth or Water and stir to thicken.
Add all the other Ingredients. Stir and let simmer for a few minutes, then remove from the heat. Set aside . When the Chicken, Beans and Rice are done, remove the Chicken and fluff the Rice. Turn the IP off and remove the inner Pot from the IP. Cut the chicken from the bones and cut it into 1” chunks.
Back to the Beans and Rice, add the Chicken back into the IP and Pour the Queso over all of that. Carefully stir the Sauce down into the Rice mixture with Chopsticks.
Serve with Chips on the side and Veggies.
Back to the beans and rice, add the chicken back into the IP and Pour the Queso over all of that. Carefully it stir sauce down into the rice mixture with chopsticks.Serve with chips on the side and veggies.
