Instant Pot Mexican Chicken and Rice

Ingredients

2 pounds boneless skinless chicken breast halves
1 1/2 teaspoons each ground cumin and chipotle chili pepper
1 1/2 cups uncooked long grain rice
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chiles, undrained
3 cups chicken broth
16 ounces Keystone Farms Cheese Pico De Queso Cheddar, shredded and divided (4 cups)
Toppings: cubed avocado, fresh cilantro, chopped green onions and sour cream

Instructions

1 Layer the chicken, cumin, chipotle chili pepper, rice, black beans, tomatoes, green chiles and chicken broth in the Instant Pot®.

2 Cover and lock lid; ensure vent is closed per manufacturer’s directions. Select manual setting. Increase pressure to high; set time for 10 minutes.

3 Select cancel setting. Allow pressure to naturally release for 5 minutes when cooking is complete. Quick release any remaining pressure, as directed by manufacturer.

4 Insert a thermometer into chicken to read at least 165°F. Transfer chicken to a cutting board; shred meat. Return chicken to rice mixture. Gradually stir in 3 cups Pico De Queso until melted. Serve with toppings and remaining Pico De Queso Cheddar