Instant Pot Weeknight Chicken Enchilada Bowls | Recipe Cart

Ingredients

• 1 medium red onion
• 2 cloves garlic
• 1 (15-ounce) can black beans
• 2 pounds boneless skinless chicken breasts
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons vegetable or canola oil
• 1 (4-ounce) can diced green chiles
• 1 (15-ounce) can red or green enchilada sauce
• 1 cup uncooked long-grain white rice
• 3/4 cup low-sodium chicken broth
• 1/4 cup fresh cilantro leaves and tender stems
• 1 medium lime
• 2 cups shredded Mexican cheese blend, divided