1 ½ lb (675 g) boneless and skinless chicken thighs, cubed

1 ½ cups (225 g) frozen corn kernels

1 cup (250 ml) chicken broth

1 cup (250 ml) store-bought medium or spicy salsa

1 can (19 oz/540 ml) black beans, rinsed and drained

1 tbsp chili powder

1 cup (200 g) long grain white rice

In the pressure cooker, combine the chicken, corn, broth, salsa, black beans and chili powder. Season with salt and pepper. Sprinkle in the rice without stirring.

Cover and select the Poultry function. Set the machine to cook for 10 minutes.

Let the pressure release and remove the lid. Mix well and let rest for 5 minutes. Adjust the seasoning.

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